Day 76 – Chicken Wraps with Shiitake Mushrooms

Wednesday nights are my ‘leftovers lurking in the fridge’ night.  It’s the evening before the next veggie bio box delivery, and it’s the night I check what really needs to be cooked up and used.  Often soup is the order of the day, but this Wednesday I was inspired to do something more exciting with my remaining chicken breasts and shiitake mushrooms.  This was the result.  Perfect finger food for crashing out infront of the Great British Food Revival (this week potatoes and pork), and Masterchef (which was definitely as predicted, much more exciting this week in a circus tent!).



Chicken Wraps with Shiitake Mushrooms




* 2 cups water

* 2 ounces mai fun (angel hair) rice noodles

* 1 teaspoon vegetable oil

* 4 shiitake mushrooms, sliced

* 2 teaspoons vegetable oil

* 400g minced chicken

* 6 spring onions, chopped

* 1/4 cup chopped water chestnuts

* 4 teaspoons finely minced fresh ginger root

* 2 teaspoons minced garlic

* 3 tablespoons soy sauce

* 2 tablespoons brown sugar

* 1 tablespoon rice vinegar

* 1 teaspoon sesame oil

* 1 teaspoon finely grated orange zest

* 12 leaves green leaf lettuce (I used Belgian chicory/Endives)

* Toppings

* 1/2 cup bean sprouts

* 1 carrot, grated

* 1/2 cup salted peanuts

* 1/2 cup chopped fresh cilantro

* 1/2 cup sweet chili sauce

* water



1. Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.

2. Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.

3. Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the chicken in the oil until it is no longer pink, 5 to 7 minutes. Stir in the spring onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.

4. To assemble lettuce wraps, place a bit of chicken filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.


adapted (due to the ingredients in my cupboard) from Turkey Lettuce Wraps with Shiitake Mushrooms Recipe –

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