Thai chicken lettuce wraps

0 likes 0 comments Recipe by Courtney Glantz

Ingredients

CHICKEN AND MARINADE

1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons grated ginger
1 tablespoon Sriracha
1 tablespoon rice wine vinegar
3 cloves garlic, grated
2 boneless, skinless chicken breasts
2 tablespoons chopped peanuts
2 tablespoons chopped fresh cilantro

LETTUCE AND FILLINGS

8 butter lettuce leaves
1 cup bean sprouts
1 cup thinly sliced red cabbage
1 cup julienned carrots
1 cup cucumber slices
1 cup cooked thin rice noodles (we didn't find these necessary but some may like them!)
lime widges
1/3 cup sweet chili sauce
1/3 cup hoisin sauce

Medium

Directions

1. FOR THE CHICKEN AND MARINADE

2. Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken and marinate, refrigerated, for 2 hours.

3. Heat a grill pan over high heat.

4. Remove the chicken from the marinade and grill until cooked through, about 5-6 minutes per side. Transfer to a serving platter to rest. Then, slice into strips and sprinkle with the peanuts and cilantro.

5. FOR THE LETTUCE AND FILLINGS

6. Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers, lime wedges and rice noodles (if using) on the serving platter.

7. To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce on top, then roll them up and enjoy!

main courses February 23, 2016 17:09

Author a-life-from-scratch.com/