Ask a Dietitian

Ask a Dietitian

"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."

Maeghan Henke
BC Hydro

Nanking Chicken Lettuce Wraps

May 8th, 2018


2 tbsp                                        Peanut oil

2 lb                                            Ground chicken

4 each                                       Garlic clove                             minced

2 tbsp                                       Fresh ginger root                   minced

1 tsp                                          lemon rind

Heat oil in wok, add in chicken, let brown stirring occasionally. Then add in garlic and ginger. Continue to cook on high-heat without burning until chicken is cooked. Add in lemon to finish. Remove and reserve chicken on side.


1/2 cup                                     Peanut butter – chunk style

1/2 cup                                     Japanese rice wine

1/2 cup                                     Hoisin sauce

2 oz                                           Soy sauce

1 tbsp                                        Ketchup

2 tbsp                                       Sriracha sauce


In a small pot, melt peanut butter and rice wine vinegar. Stir in the rest of ingredients and reserve on the side.


1 tbsp                                      Peanut oil

1.5 cup                                    Button mushrooms

1 cup                                       Water chestnuts                         small diced

1 tbsp                                      Sesame oil

1/4 cup                                   scallions                                      fine sliced

1 tbsp                                      Oil – sesame

1 head                                     Lettuce – iceberg                       whole leaves

1/4 cup                                   Peanuts – roasted                      crushed

In a wok, on high-heat, add in oil, mushrooms and water chestnuts to cook. Next, add in chicken mixture and incorporate. Add in enough sauce to coat ingredients, reserve remainder for on-the-side. Finish with sesame oil. Place whole leaves on a serving platter, fill each with chicken mixture and top with scallions and toasted peanuts.