Saturday, 9 January 2016

Thai Lettuce Wraps

These lettuce wraps are so scrumptious! Very healthy and refreshing. I make these in the summer and the winter, the only change I make is that I pan fry the chicken in the winter as I do not want to stand in the dark of winter freezing. Either way is good. the recipe calls for sliced red cabbage and julienned carrots but I found a cabbage slaw that was a nice combination and I did not have to slice anything. Try to find big bunches of butter leaf lettuce if you can, as the bigger the leaves the more you can fit on it. If I cannot find big bunches I just buy three conatiners and then plan to make a salad another day with the smaller leaves. If you cannot find butter lettuce you can use head or romaine lettuce.


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, cut into strips

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 onions

1 cup thinly sliced red cabbage or cabbage slaw

1 cup julienned carrots ( if you do not use cabbage slaw)

1 cup cucumber slices

1 cup cooked thin rice noodles

1/3 cup sweet chili sauce

1/3 cup hoisin sauce


For the chicken and marinade: 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 strips and marinate, refrigerated, for 2 hours.
Heat a greased grill pan over high heat or heat greased BBQ.
Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.

For the lettuce and fillings: Set out the lettuce, bean sprouts,onions,cabbage, carrots, cucumbers and rice noodles on the serving platter.

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

Print Recipe:Thai Lettuce Wraps
Mix marinade ingredients in a large bowl or resealable plastic bag. Add chicken and marinade for about 2 hours.

Remove chicken from marinade and grill in a pan or a BBQ.

Chop fresh cilantro.

Chop peanuts.

Remove cooked chicken from pan or grill and sprinkle  with the peanuts and the cilantro. Set on a serving platter.

Soak noodles in hot water for a few minutes. Rinse noodles with cold water. Place noodles in a serving bowl.

Assemble all fillings on a platter.

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