Spicy Garlic Chicken Lettuce Wraps

January 20, 2015

 Chicken Lettuce Wraps are so entertaining. There's all sorts of toppings, dips, sauces, you name it. First time making these and they really came out fantastic.What makes this dish, is the peanut butter sauce you drizzle over top! If you need something quick to impress your guests, this is sure to be your go to dish!

 

 

 

 The colors are absolutely beautiful aren't they? Bib Lettuce is a god in the world of lettuce's, in my book. 

If you don't have bib, took me a while to actually find (wegmans), the tops of romaine would work. But if you can find yourself some Bib it is surely worth the hassle. 

 

 

 

SERVINGS: 3        COOK TIME: 15 minutes      PREP TIME: 10 minutes

 

Ingredients:

2 chicken breasts

Bib lettuce or any other lettuce of your choice

 

(marinade)

1 Tbs Rice vinegar

1 Tbs White Wine Vinegar

¼ c low sodium soy sauce

1 Tbs Sesame Oil

1 tsp Chili Oil

Juice of 1 lime

1 Tbs fresh ginger grated

6 large cloves garlic minced

2 Tbs light brown sugar

1 ½ tsp cornstarch

1 Tbs Honey

Few cracks of black pepper

1 tsp garlic powder

 

(peanut sauce)

½ c Peanut Butter

Splash of soy sauce

2 Tbs honey

½ tsp chili oil

**About ¼ c water (more or less depending on how runny you want your peanut sauce)**

 

(toppings)

Green onion sliced thin on diagonal

Julienned carrots

Julienned cucumber (seeds cut out)

Red cabbage sliced thin

Bean sprouts

Lime wedges

Peanuts (optional)

 

Directions:

  1. In a medium bowl, combine all (EXCEPT FOR CORNSTARCH) of the marinade ingredients, when combined reserve half of the mixture and set aside.

  2. Cut up chicken into small cubes and place into the medium bowl, mix to coat and set aside.

  3. With the reserved marinade, add in the cornstarch, mix and set aside.

  4. To make the peanut sauce add all ingredients together, ending with the water. Slowly drizzle in water and mix, until  desired consistency.

  5. Now for the chicken. Heat sauté pan over medium heat, when hot add in a small amount of sesame oil and then the chicken. Spread out to an even layer and let cook for a few minutes then turn and continue to cook. You want the marinade to evaporate and the chicken to darken in spots, if this isn’t happening after the first flip of the chicken raise the heat. When chicken is browned, add the reserved marinade-cornstarch mixture, it will thicken. Lower the heat to medium low until sauce is thick and coats the chicken. When done set aside.

  6. Plate the toppings in small bowls or use leafy greens as the cups.

  7. Assemble and ENJOY!

 

 

 

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