Chicken Lettuce Wraps Recipe
- cook TIME 10 mins
- prep TIME 7 mins
- total TIME 17 mins
Ingredients (20)
- 26 oz skinless boneless chicken thigh
- 6 oz green leaf lettuce
- 6 oz cucumber half-moon sliced
- 2 oz carrot julienned
- 2 oz red cabbage sliced into ribbons
- 0.5 oz shallot diced
- 2 tbsp garlic minced
- 1/2 tsp ginger minced
- 4 oz onions diced
- 1/4 cup cilantro
- 1/4 tsp scallion chopped
- 2 oz unsalted roasted peanuts
- 3 tbsp canola oil
- 1 fl oz water
- 1/2 tsp cornstarch
- 1/2 tsp hoisin sauce
- 2 1/2 tbsp reduced-sodium soy sauce
- 1/2 tsp paprika
- 1/2 tsp pepper flakes
- 1/2 tsp brown sugar
INSTRUCTIONS
Prep:
Slice the Chicken: Pat the chicken thighs dry, then slice them into similar-sized cubes, around 1 inch.
Prepare the Lettuce: Cut off the core and separate the leaves.
Slice the Cucumber: Slice the cucumber in half lengthwise, then slice each half crosswise into thin, half-moon slices.
Julienne the Carrots: Use a peeler to remove the skin; cut and discard the ends. Cut the carrot crosswise into thirds. Thinly slice each third lengthwise, then stack the pieces and slice lengthwise again into matchsticks.
Slice the Cabbage: Slice the cabbage lengthwise in half. Lay the half flat on the chopping board and thinly slice crosswise into thin ribbons.
Dice the Onion: Slice the onion lengthwise in half, then lay it vertically and thinly slice downward, leaving the roots intact. Turn the onion horizontally and cut crosswise into the slices. Then, slice further into small cubes
Dice the Shallots: Remove the papery skin, then repeat the same steps as followed for the onion.
Mince the Garlic: Press the flat side of the knife onto the cloves to remove the peel, then thinly slice them into pieces. Using a rocking motion, slice the cloves further with the knife, till they're finely minced.
Mince the Ginger: Remove the peel, either with a spoon or a peeler. Thinly slice the ginger crosswise and stack the pieces to continue slicing lengthwise into thin strips. Gather the strips and slice them lengthwise till finely minced.
Cook:
Grind the Chicken: Put 26 oz skinless, boneless chicken thigh into a food processor, and blend until the meat is finely ground. If you have time, work in batches.
Make the Sauce: In a small bowl, mix 1 fl oz water, 1/2 tsp cornstarch, 1/2 tsp hoisin sauce, 2 1/2 tbsp reduced-sodium soy sauce, 1/2 tsp paprika, 1/2 tsp pepper flakes, and 1/2 tsp brown sugar until the mixture is dark red, with a slightly thick, syrupy consistency.
Stir-fry the Aromatics: Place a skillet over medium heat. Add 2 tbsp garlic, 1/2 tsp ginger, and 0.5 oz shallot in 3 tbsp canola oil. Stir-fry for 30 seconds, until fragrant.
Add the Onion: Add 4 oz onions and continue stir-frying for another minute.
Add the Chicken: Add the ground chicken to the skillet, and stir-fry for 5 minutes until the meat turns white.
Add the Sauce: Add the mixed sauce made earlier to the skillet and continue stir-frying for another 3 minutes until the ingredients are evenly coated with the sauce.
Take the Food off the Heat: Remove the skillet from the heat and leave it to cool down for a bit.
Assemble the Lettuce Boats: Lay the cooked chicken onto 6 oz green leaf lettuce, along with 6 oz cucumbers, 2 oz carrots, and 2 oz red cabbage. Garnish with 1/4 cup cilantro, 1/4 tsp scallion, and 2 oz unsalted roasted peanuts. Serve.
