Pan-Asian Chicken and Vegetable Lettuce Wraps |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
|
These fresh and pretty wraps fuse three different Asian influences: Chinese stir-fry, Japanese ingredients, and a Vietnamese dipping sauce. Ingredients:
3 tablespoons sesame seeds |
3/4 cup soy sauce |
3/4 cup unseasoned rice vinegar |
1 tablespoon fresh lime juice |
1 tablespoon oriental sesame oil |
1/8 teaspoon cayenne pepper |
1/4 cup soy sauce |
1/4 cup mirin (sweet japanese rice wine) |
1/4 cup sake |
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-thick slices |
1 tablespoon cornstarch |
3 tablespoons oriental sesame oil, divided |
1 medium-size red onion, halved, thinly sliced |
1 medium-size red bell pepper, cut into matchstick-size strips |
1 medium carrot, cut into matchstick-size strips |
4 cups thinly sliced napa cabbage (about 1/4 large head) |
1 cup thinly sliced red cabbage |
1 1/2 cups bean sprouts (about 3 ounces) |
18 leaves from hearts of romaine lettuce |
1 bunch green onions, chopped |
Directions:
1. For dipping sauce: Stir sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Place toasted sesame seeds in small bowl; cool. Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, oriental sesame oil, and cayenne pepper.
2. For wraps: Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside. (Dipping sauce and stir-fry sauce can be made 1 day ahead. Cover separately and refrigerate.)
3. Place chicken slices in medium bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat. Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat. Add chicken slices and sauté until cooked through, about 4 minutes. Using slotted spoon, transfer chicken slices to bowl. Heat remaining 1 tablespoon oriental sesame oil in same nonstick skillet. Add sliced red onion, red bell pepper strips, and carrot strips; sauté 2 minutes. Add both cabbages and bean sprouts; sauté until vegetables are crisp-tender, about 2 minutes. Return chicken slices to skillet. Add stir-fry sauce and toss to coat. Season stir-fry mixture to taste with salt and pepper. Transfer mixture to strainer set over bowl to drain.
4. Arrange romaine lettuce leaves on serving platter. Divide stir-fry mixture among leaves. Sprinkle with chopped green onions and serve, passing dipping sauce separately.
5. *Unseasoned rice vinegar and mirin (sweet Japanese rice wine) are available at Japanese markets and in the Asian foods section of some supermarkets.
|
|