SPICY CHICKEN LETTUCE WRAPS
These Asian-inspired wraps are filled with a mixture of finely diced chicken, tender baby bok choy, and crunchy water chestnuts; enlivened with ginger, garlic, and jalapeno. The wraps are also good made with diced or ground beef, pork, or turkey.
1 1/2 pounds skinless, boneless chicken breasts, cut into 1/2-inch dice
3 Tbsp cornstarch
2 Tbsp toasted sesame oil
2 Tbsp peanut oil
3/4 C finely sliced scallions, including white and 3 inches of green (about 1 bunch)
3 Tbsp grated peeled fresh ginger
2 Tbsp very finely diced jalapeno pepper
2 Tbsp minced fresh lemongrass (optional)
1 Tbsp minced garlic
1 can (8 ounces) water chestnuts, rinsed, drained, and cut into 1/4-inch dice
3 baby bok choy (~8 ounces) including white ribs, very thinly sliced
2 Tbsp soy sauce
1/4 C teriyaki sauce, homemade or store-bought
1/4 C mirin (sweet rice wine)
1 Tbsp Thai or Vietnamese fish sauce (optional)
3 Tbsp thinly sliced fresh cilantro or mint leaves
2 heads of Boston lettuce or 1 head iceberg lettuce, leaves individually separated, rinsed, and dried
Asian dipping sauce (optional)
1. Spread the chicken on a plate. Place 2 Tbsp of the cornstarch in a sieve and sprinkle it evenly over the chicken.
2. Heat 1 Tbsp each of sesame oil and peanut oil in a large skillet, preferably nonstick, over medium heat. Add the chicken and cook, stirring frequently, until it is cooked through, about 5 minutes. Using a slotted spoon, transfer the chicken to a medium-sized bowl, leaving the pan juices in the skillet. Set the chicken aside.
3. Add the remaining 1 Tbsp each of sesame oil and peanut oil to the skillet. Add the scallions, ginger, jalapeno, lemongrass, if using, and garlic and cook over medium heat; stirring constantly, until fragrant, 1 to 2 minutes.
4. Add the water chestnuts, bok choy, soy sauce, teriyaki sauce, mirin, and fish sauce, if using. Cook, stirring frequently, until the bok choy wilts and the sauce is hot, 3 to 5 minutes.
5. Return the chicken and any accumulated juices to the skillet and cook until heated through, about 5 minutes.
6. Using a slotted spoon transfer the chicken mixture to the center of a large platter and cover it loosely with aluminum foil to keep warm. Whisk the remaining 1 Tbsp of cornstarch into the liquid remaining in the skillet and cook, stirring constantly, until it thickens. Pour the sauce over the chicken.
7. Sprinkle the cilantro over the chicken mixture and arrange the lettuce leaves around the edge of the platter. Divide the Asian Dipping Sauce, if using, among individual small sauce bowls. To assemble the wraps, spoon a few Tbsp of chicken mixture into a lettuce leaf. Loosely roll the lettuce around the chicken and dip the lettuce into the dipping sauce, if desired, before eating.
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