Sunday, November 29, 2009

Spicy Chicken Lettuce Wraps

After not one, not two, but THREE tasty turkeys were served for Thanksgiving this year, I've officially met my annual turkey consumption allowance. The big winner of the three was a deep fried beauty injected with Italian dressing, although there was not a bad one in the bunch... it is turkey after all. I've always been partial to dark meat, based on prior experience with dry, stringy white meat. After sampling the deep fried injected bird, I might just be a white meat convert.

Now that Thanksgiving is behind us, its time to throw it back to our old friend chicken. These are tweaked from this recipe, simplified and kicked up a bit.

Spicy Chicken Lettuce Wraps
(serves 5-6)

2 Tbsp canola oil
2 lbs chicken thighs, skin removed
2/3 cup mushrooms
3/4 cup chopped onions
1 Tbsp minced garlic
1 cup shredded carrots
1 cup shredded daikon
1 head of Bibb lettuce
1/3 cup chopped unsalted peanuts
1/4 cup chopped cilantro

1/4 cup sugar
1/2 cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 tsp fresh lime juice
1/4 tsp sesame oil
1 Tbsp hot mustard
1 tsp Sriracha
1/2 tsp garlic powder
1/2 tsp corn starch

Stir Fry Sauce:
2 Tbsp soy sauce
2 Tbsp brown sugar
1/2 tsp rice wine vinegar

To make sauce, dissolve sugar in water in a small bowl. Add all remaining sauce ingredients to a small saucepan except for corn starch. Stir well over medium heat until all ingredients are mixed. Add cornstarch slurry (cornstarch plus 1 tsp water mixed) to saucepan and stir until thickened. Remove from heat and refrigerate when sauce is cooled.

In a large wok or frying pan, bring oil to medium heat. Saute chicken for 4-5 minutes per side or until cooked through. Remove chicken from pan and chop into small penny sized chunks when cooled.

Combine soy sauce, brown sugar and rice wine vinegar (stir fry sauce) in a small bowl. Add to frying pan used previously for the chicken. Add chopped onions, mushrooms and garlic. Saute for a few minutes and add the chopped chicken. Mix thoroughly for 1-2 minutes and remove from heat.

Wash Bibb lettuce thoroughly and carefully remove leaves. Spoon chicken mixture into each lettuce leaf, topping with sauce, carrots and daikon. Garnish with chopped peanuts and cilantro and serve.


Miranda said...

mmh. this is a family favorite. I can't believe all the wonderful veggies you added. Looks great.

MaryMoh said...

That looks pretty & delicious. Makes a very good starter. Thanks for sharing.

Tasty Eats At Home said...

I love lettuce wraps. And what a lovely and light meal, after the overindulgence of the holiday!

lululu said...

I'm a dark meat person, this dish is for me. :P
Love the chicken crunch combined with the lettuce crisp.

dokuzuncubulut said... looks like very healthy