Sweet and Spicy Lettuce Wraps
INGREDIENTS
1 head leaf lettuce, washed and separated
1/2 pound boneless chicken thigh meat
2 tablespoons fresh ginger, minced
2 cloves garlic, crushed
1 small sweet red pepper, peeled, cored and sliced thinly
1 cup shredded napa cabbage
1 cup bean sprouts
1 cup shredded carrot
1 cup shredded jicama
1 bunch cilantro, washed and chopped for garnish
1/4 peanuts, roughly chopped for garnish
DIPPING SAUCE
3 tablespoon soy sauce
2 tablespoons cooking sherry
1 tablespoon sugar
1 clove garlic, crushed
1 teaspoon fresh ginger, minced
1 teaspoon sesame oil
1 teaspoon peanut butter, optional
Asian garlic chili sauce (available in the condiment section of larger grocery stores)
DIRECTIONS
Clean lettuce and pat dry. Refrigerate.
Remove skin and clean chicken thighs. Cut into medium size chunks, toss in a bowl with minced ginger and crushed garlic. Heat a non-stick skillet to medium and saute the thigh meat, stirring occasionally. Cook thoroughly. Add shredded cabbage,sprouts and carrot. Saute for 2 minutes, until veggies are still firm but lightly cooked. Remove from heat, transfer to a serving platter and chill.
In a small saucepan, heat sesame oil on medium. Add garlic and ginger and saute gently for 1 minute. Stir in soy sauce, sherry and sugar. Stir until sugar is dissolved. Add peanut butter, if desired. Stir until smooth. Let cool.
Arrange lettuce leaves next to chicken and vegetables on serving platter.
To serve, top a lettuce leaf with 2 T of chicken mixture, 2 T jicama, 1 t. chopped cilantro and a pinch of chopped peanuts. Drizzle 1/2 t of dipping sauce and chili sauce if desired on lettuce wrap. Roll up to enjoy.
Note: Sauteed tofu may be substituted for chicken in the wrap for a tasty vegetarian option.
Serves 4
Preparation time: 20 minutes
