Sunday, August 23, 2009

51~Chinese Minced Chicken Wrap- recipe

This is a keeper! On one of our misadventures we ended up at a local farmers market and had the great pleasure of enjoying a sample of their featured recipe...Chinese Minced Chicken Wraps or Saang Choy Bao as it is called...the girls loved it and I HAD to get the recipe being that it is so healthy, crunchy and yummy! It looks like a time consuming recipe, which I am NOT a fan of, but really, it took about 30 minutes, start to finish- give it a try!!

***TO lessen the cost I used thawed ground turkey meat from Aldi @ 1.19 a pound...the mushrooms I used the old standard or portabella....I have tried teriyaki in place of soy sauce....used a regular 'ol onion finely chopped....used black pepper instead of white...canola or olive oil in place of the peanut oil...and we are still alive! We make this so often and when I am not running to the store for a special onion- I have used what I've got- it is impossible to not have a tasty meal with this!***

**for you Lehigh Valley local peeps~the Springtown Farmers Market **

Recipe by Patrick Bowersock

Chinese Minced Chicken Wraps-serves 4

1 pound ground chicken
20 cashews-chopped rough
3 mushrooms-chopped fine (shitake suggested, any will do)
3 scallions- 2 fine chopped, green part of 1 julienned
4 teaspoons soy sauce
1 Tablespoon Oyster sauce
1Tablespoon rice wine or dry Sherry
1 teaspoon of cornstarch
1/2 teaspoon sugar
salt/ white pepper~to taste
2 teaspoons peanut oil
3 cloves garlic-fine chopped
16 iceberg lettuce leaves
Asian Chile sauce -to taste

Put chicken-cashews-mushrooms-chopped scallions in bowl.
Combine/mix- soy sauce-oyster sauce-wine-cornstarch-sugar-salt and pepper in a bowl, Pour over chicken mixture and toss- Let marinate for 15 minutes.

Heat oil in skillet over medium high heat, add garlic and cook for 10 seconds, add chicken mixture. Cook, stirring until browned. That was easy! You are done!
Spoon some of the mixture onto lettuce leaf, garnish w/julienned scallion and a bit of chile.

I have not made the following, but can accompany the above recipe, it creates a sauce that is frequently used to accompany pan-fried Chinese dumplings...

PB Chang's sauce
Mix together 2 teaspoons of soy sauce, 1 teaspoon finely chopped ginger. Add 2 tablespoons of water. Microwave for 30 seconds. Although this sauce is fine on it's own, to replicate the PF Changs sauce, mix this sauce with 1 Tablespoon of Chinese mustard and 1 teaspoon Asian Chile sauce.


  1. YUM!!! Did you use the oyster sauce?? Or did you use something in it's place?? Sounds good!! I love cashews!! :-)

  2. Yes I did use the oyster sauce-it really is the main component of the awesome flavor!