Asian chicken lettuce wraps
Here’s a recipe that seriously rivals those lettuce wraps that restaurants offer as appetizers.
These, you’ll want to eat as your entrée.
There’s nothing more to it than a stir fry. Be sure not to overcook the chicken since it’s actually going into the skillet twice. (Once because it’s raw, and a second time because it would otherwise taste like chicken-flavored chicken. You don’t need me to do that, although I know how quite well.)
The sauce is easy and delicious. Add red pepper flakes for more kick. I am also advocating those little white-almost-opaque rice-ish noodles. What are those? The restaurants toss them in, and surely they would be great at home, too.
Don’t (!) substitute iceberg lettuce for Boston lettuce, which makes these wraps so fresh tasting.
Asian Chicken Lettuce Wraps
Ingredients:
2 lbs. chicken breasts
olive oil
2 green onions, chopped
yellow or red bell pepper, sliced thin
2 tsp. minced garlic
1 tsp. ground ginger
1 tsp. sesame seeds
3 Tbsp. soy sauce
3 Tbsp. rice wine vinegar
1 ½ tsp. cornstarch in 1 Tbsp. water
I head Boston lettuce (8-10 leaves)
Directions: Cut chicken into small chunks and cook in a warm skillet thinly coated in olive oil. Set aside. Add a little more olive oil to the skillet and stir fry the bell pepper for a few minutes. Reduce heat and add minced garlic, ginger and sesame seeds; sauté for a minute or so. Add soy sauce, vinegar and cornstarch mixture; simmer until thick. Add chicken and coat completely. Serve in lettuce and enjoy!
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