Recipe|January 4, 2012 8:00 am

Asian Chicken Lettuce Bundles

Recipe: Asian Chicken Lettuce Bundles

From Bite Me Cookbook: Chew with your mouth closed. Don’t put your feet on the table. That’s pretty much the extent of my rules governing dining etiquette. When it comes to eating I like to take my cue from the Indian culture, hands-on. Fiddling with my food since childhood, these moo-shu-like lettuce wraps are another great excuse to hold dinner in the palm of my hand. Now I just have to remember: napkin, not sleeve.

Ingredients

  • Sauce
  • 1⁄2 cup sushi vinegar
  • 1⁄2 cup soy sauce
  • 3 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 2 tbsp cornstarch
  • Chicken
  • 3 boneless, skinless chicken breast halves
  • 1⁄4 cup dry white wine
  • 3 tbsp cornstarch
  • 2 large egg whites
  • 1⁄2 tsp kosher salt
  • 1 tbsp vegetable oil
  • 1 large garlic clove, minced
  • 1 cup water chestnuts, rinsed and chopped
  • 2 medium red bell peppers, finely chopped
  • 2 medium carrots, peeled and julienned
  • 2 (1.1oz/30g) packages dried portobello mushrooms, rehydrated in boiling water for 20 minutes, rinsed well, patted dry and chopped
  • Topping
  • 1⁄2 cup sliced almonds
  • 2 (3oz/85g) packages ramen noodles, crushed Iceberg lettuce leaves
  • 6 tbsp hoisin sauce

Directions

  1. For the sauce, in a medium bowl, whisk sushi vinegar, soy sauce, oyster sauce, sesame oil and cornstarch. Set aside.
  2. For the chicken, in a food processor, pulse chicken breasts until finely chopped. Place in a medium bowl and set aside. In a small bowl, stir together white wine, cornstarch, egg whites and salt. Pour over chopped chicken and marinate for 10 minutes.
  3. Fill a large saucepan with water and bring to a boil over high heat. Pour chicken and marinade into boiling water and stir constantly to break up lumps. Cook 4-5 minutes or until chicken is no longer pink. Drain chicken mixture into a strainer. Set aside.
  4. In a large skillet, heat vegetable oil over medium-high heat. Add garlic, water chestnuts, red peppers, carrots and mushrooms, stirring until softened. Add chicken mixture and continue cooking for another 3 minutes. Add reserved sauce to skillet, turn heat to high and stir until sauce has thickened, about 3 minutes.
  5. For the topping, in a small skillet, brown almonds and noodles over medium heat until golden.
  6. To serve, divide chicken mixture among lettuce leaves topping each with 1 tbsp of hoisin sauce and sprinkle with almonds.

Preparation time: 20 minute(s)

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © Pinky Swear Press Inc..

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