Thursday, May 6, 2010

Chicken Lettuce Wraps


Sauce
3/4 cup hoisin sauce
1 1/2 tsp. rice vinegar
1 Tbsp. liquid honey
2 Tbsp. water
1 Tbsp. fresh lime juice
2 tsp. sesame oil
1 large garlic clove, minced
1 tsp. freshly grated ginger

Wraps
2 boneless chicken breasts
1/3 cup grated carrot
2 green onions, diagonally sliced
1 cup dry steam-fried noodles (fine, crunchy cooked noodles)
1/2 cup unsalted peanuts, chopped
1 head iceberg lettuce, separated into whole leaves, core removed
Instructions:
In a small saucepan, over medium-low heat, blend sauce ingredients. Set aside to cool. Poach chicken in a small amount of water until no longer pink. Cool. Cut each breast in half horizontally and then dice to about 1/4". In medium bowl, toss chicken, carrots and onion with enough sauce to coat. Let stand for 15 minutes. Add noodles and peanuts, gently toss with more sauce to coat.
To serve: Set out lettuce and chicken mixture. Let guests wrap their own. Serve extra sauce on the side.
1 1/2 times this recipe for a young family of 6. 
Use Asian Family Hoisin Sauce.

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