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WRAPS - LETTUCE - CHICKEN - Thai Lettuce Wraps
Nb persons: 8
Yield:
Preparation time:
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Thai Lettuce Wraps Recipe courtesy of Ree Drummond 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, 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 cabbage |
1 cup | julienned carrots |
1 cup | cucumber slices |
1 cup | cooked thin rice noodles |
1/3 cup | sweet chili sauce |
1/3 cup | hoisin sauce |
Directions
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 grill pan over high heat.
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, 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!
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