Chicken Lettuce Wraps

chicken lettuce wraps

Chicken Lettuce Wraps
You can add any fillings you like to these.  Serve with lots of napkins!

Prepare the sauces (recipes below).

Sesame Ginger Sauce

1/2 cup water
2 t. cornstarch
2/3 cup soy sauce
1/2 cup sugar
1/2 cup vinegar
1 T. oil
2 t. sesame oil
2 t. sesame seeds
1 t. red pepper flakes
1/4 t. minced garlic
1/2 t. minced ginger
Dash parsley

Combine water and cornstarch in a small saucepan over medium heat; stir until cornstarch is dissolved. Add other ingredients. Bring to boil, then reduce heat and simmer till thick.

Peanut Dipping Sauce

1/2 cup peanut butter
1/2 cup water
2 T. vinegar or lemon juice
1/2 t. minced ginger
1/8 t. red pepper flakes
3 T. white sugar
1 T. brown sugar
1/4 t. minced garlic

Combine ingredients in a pan over medium low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.

Chicken filling:

1 T. oil
4 chicken breasts, cut into very small strips (they will cut more easily if partially frozen)
Salt and pepper
3 green onions, sliced into sticks
1/4 cup minced water chestnuts (rinsed and drained)
1/4 cup sliced almonds
1-2 heads butter lettuce leaves, washed and dried
1 cup grated carrots
1 cup cellophane noodles, optional

Optional ingredients:
Red cabbage leaves
Bean sprouts, washed and dried
Finely shredded Chinese cabbage
peanuts
Basil, mint or cilantro leaves
Lime and orange wedges

Heat oil in a large skillet or wok over medium-high heat. Add chicken and season with salt and pepper. Stir-fry about 2 minutes, until no pink remains. Add water chestnuts; stir 1 minute. Add 5 T. Sesame Ginger Sauce and heat for 2 minutes, stirring often, until bubbly. Stir in the sliced green onions; remove from heat.
Transfer chicken to a bowl. Arrange on a large platter with lettuce, fillings, and sauces. Serve fillings in purple cabbage leaves if desired.
To eat, spoon some of each ingredient into a lettuce leaf and fold like a little burrito.
6-8 appetizer portions

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