Tuesday, September 8, 2009

Sweet & Sour Chicken Lettuce Wraps with Mango (Crock Pot)

4 boneless, skinless chicken breasts
10 oz. jar mango jam (you can substitute with apricot if you can't find mango)
3 tbl. soy sauce
1 tbl. Sesame oil
2 cloves garlic, minced
1 tsp. chili paste (you can substitute with red chili flakes according to how hot you want it to be)
1 inch peeled and grated ginger (you can substitute with 1 tsp. ground)
2 cucumbers, peeled, seeded and diced
1/2 red onion, chopped
1/2 tsp. salt
1/4 tsp. pepper

*You can add 2 whole jalapeno peppers in with this. DON'T CHOP THEM. ADD THEM WHOLE. I don't add them because I'm trying to keep the heat down for my kids.

For the wraps
2 mangoes, peeled & chopped
romaine lettuce leaves
2 limes
2 tbl. sesame seeds

Place the chicken in the bottom of the crock pot. Mix together all other ingredients and pour over the chicken. Cook on low 6-8 hour, or on high 4-5. The chicken is done when it easily shreds with a fork. To serve: remove all the chicken and shred. Place on romaine lettuce leaves with chopped mango, a squeeze of fresh lime and sprinkle with sesame seeds. Roll up and enjoy.

*Serving option: serve the shredded chicken over rice.

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