Description
Keto Lotus Leaf Chicken Pockets are a delicious and healthy dish that combines marinated chicken with fresh vegetables, all wrapped in lotus leaves and steamed to perfection.
Ingredients
Scale
- 2 large chicken breasts, diced
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 cup shiitake mushrooms, sliced
- 1 cup bell peppers, diced
- 1 cup green onions, chopped
- 8 lotus leaves (dried)
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- Soak the lotus leaves in warm water for about 30 minutes until they are pliable. Drain and pat dry.
- In a bowl, combine the diced chicken, soy sauce, sesame oil, ginger, garlic, and a pinch of salt and pepper. Mix well and let marinate for at least 15 minutes.
- In a skillet over medium heat, add the marinated chicken and cook for about 5 minutes until the chicken is no longer pink. Add the shiitake mushrooms and bell peppers, cooking for an additional 5 minutes until the vegetables are tender. Stir in the green onions and cook for another minute. Remove from heat.
- Lay a lotus leaf flat on a clean surface. Place a portion of the chicken mixture in the center of the leaf. Fold the sides over the filling and then roll it up tightly, securing the ends. Repeat with the remaining leaves and filling.
- Steam the wrapped chicken pockets in a steamer basket over boiling water for about 20 minutes.
- Serve the lotus leaf chicken pockets on a bed of lettuce leaves for added crunch.
Notes
- For an extra kick, add a teaspoon of chili paste to the chicken mixture before cooking.
- You can also substitute the chicken with tofu for a vegetarian option.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 pocket
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg