Garlic Chicken Lettuce Wraps
Jenna Reed Livingston
ingredients
- 3/4 lb ground chicken
- 2 tbsp cornstarch
- salt and pepper, to taste
- 2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tsp red wine vinegar
- 1 cup densely packed spinach leaves
- 1/2 cup julienned carrots
- 1/2 cup julienned red onion
- 8-12 whole bib lettuce leaves, soaked for 15 minutes in ice water
- 8-12 flour tortillas
- 2 tbsp vegetable oil
- 1 1/2 tbsp finely chopped garlic
- 1/2 tbsp ground ginger
- 3 green onions, trimmed and minced
- 1/4 tsp red pepper flakes
- 1/4 cup rice wine vinegar
- 2 tbsp soy sauce
- 1/2 cup chicken stock
- 2 tbsp chopped fresh parsley
- 1 red pepper, diced
directions
- 1
Combine the chicken and cornstarch in a bowl. Season lightly with salt and pepper and set aside.
- 2
In a medium bowl, whisk together the rice wine vinegar, soy sauce, vegetable and sesame oils and red wine vinegar. Add the spinach, carrot and onion and toss. Season to taste with salt and pepper. Using 2 or 3 bib lettuce leaves (or tortillas), arrange on a platter and divide the salad evenly.
- 3
In a skillet, heat the vegetable oil over high heat. Form the chicken into a large patty and carefully set into the pan. Let brown on one side, then stir in the garlic, ginger, red pepper, green onions and red pepper flakes, breaking up the patty. Continue to cook the chicken until brown, adding rice wine vinegar, soy sauce and stock. Reduce the liquid until almost evaporated and season with salt and pepper, to taste.
- 4
Divide the chicken mixture and spoon equal amounts into the lettuce cups or tortillas.
Source: Jenna Reed
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