Thai Lettuce Wraps
Maria
ingredients
- Sweet & Spicy Marinade:
- 2 T Hoisin Sauce
- 2 T soy sauce
- 2 T rice wine vinegar
- 1 t fresh ginger, grated
- 1 clove garlic, minced
- 1 t hot chili oil
- 1/2 t red pepper flakes
- Seasoned Cucumbers:
- 1/2 cucumber, peeled, seeded and sliced in half moons
- 1 T rice wine vinegar
- 1 T sugar
- 1/4 t kosher salt
- 1/4 t black pepper
- Lettuce Wraps:
- 1 1/2 lb. Boneless Chicken Breast, cut 1/2 inch strips
- 1/3 C sweet & spicy marinade (ingredients above)
- Boston or Butter Lettuce leaves
- 1/2 C water chestnuts, chopped
- 1/2 C bean sprouts, in small bowl
- 1/2 C shredded carrots, in small bowl
- 1/2 C soba noodles, cooked OR chinese noodles, in separate bowl
- 1/2 C seasoned cucumbers (ingredients above)
- peanut or canola oil for sauteing
- 1 T sesame oil, to coat noodles after cooking
- 1/2 C sweet and sour sauce
- Dipping sauces (such as spicy peanut)
directions
- 1
Sweet and Spicy Marinade: In blender, add all ingredients and mix to incorporate. Place chicken strips in zip lock baggie and ad marinade. Marinate for 2-24 hours in refrigerator.
- 2
Seasoned Cucumbers: Mix all ingredients except cucumbers until sugar is dissolved. Add cucumbers.
- 3
Cut out lettuce core and separate leaves. Store in refrigerator until ready to use. In frying pan, heat oil over medium high heat. Drain chicken from marinade and add to hot oil. Cook until chicken is cooked throughout. Place in bowl and keep warm for serving.
- 4
To Serve: On large platter, line edge with lettuce leaves. In the middle of platter, place chicken. Around the chicken, arrange the other toppings. Place sauces in bowls for dipping. To build, take one leaf of lettuce, fill with desired ingredients and top with sauce of your choice. Fold like a burrito.
Source: Maria
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