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SKU
recipe_520_6970468
Asian Chicken Lettuce Wraps
A crunchy dish, full of Asian flair, perfect for an appetizer or entrée (depending on the size of the lettuce leaves used). Ginger Teriyaki Spice Blend perfects this addictive dish with savory flavors.
A crunchy dish, full of Asian flair, perfect for an appetizer or entrèe (depending on the size of the lettuce leaves used). Ginger Teriyaki Spice Blend perfects this addictive dish with savory flavors.
2 tsp. Ginger Teriyaki Spice Blend
½ tsp. Ginger Sugar
¼ tsp. Crushed Red Pepper Flakes
½ tsp. Ginger Sugar
¼ tsp. Crushed Red Pepper Flakes
1 lb boneless chicken thigh meat
5 tsp. rice wine, divided
4 tsp. soy sauce, divided
4 tsp. toasted sesame oil, divided
2 tsp. cornstarch
3 Tbsp. oyster sauce
2 Tbsp. vegetable oil, divided
2 ribs celery, chopped
6 oz. mushrooms, sliced
½ cup water chestnuts, sliced ¼” thick
2 green onions, sliced
2 cloves garlic, minced
4 pieces romaine lettuce
5 tsp. rice wine, divided
4 tsp. soy sauce, divided
4 tsp. toasted sesame oil, divided
2 tsp. cornstarch
3 Tbsp. oyster sauce
2 Tbsp. vegetable oil, divided
2 ribs celery, chopped
6 oz. mushrooms, sliced
½ cup water chestnuts, sliced ¼” thick
2 green onions, sliced
2 cloves garlic, minced
4 pieces romaine lettuce
Prep Time
35 mins.
Total Time
50 mins.
Cook Time
15 mins.
Yield
4-6 servings
CUT chicken into 1" thick pieces. Place chicken in a single layer on a baking sheet and freeze for 20 mins.
IN a medium bowl, whisk together 2 tsp. rice wine, 2 tsp. soy sauce, 2 tsp. sesame oil, and corn starch.
PLACE chicken in food processor. Sprinkle with Ginger Teriyaki Spice Blend. Coarsely chop, approximately 10 pulses. Transfer meat to the medium bowl to marinate. Cover and refrigerate for 15 mins.IN a small bowl, whisk together sauce ingredients: oyster sauce, 1 Tbsp. rice wine, 2 tsp. soy sauce, 2 tsp. sesame oil, Ginger Sugar, and Crushed Red Pepper Flakes.
IN a skillet, heat 1 Tbsp. vegetable oil over high heat. Add chicken and cook and stir for 3-4 mins. until opaque. Remove chicken, wipe skillet and add 1 Tbsp. vegetable oil. Once heated, add celery and mushrooms. Cook and stir for 3 mins. Add water chestnuts, green onions, and garlic. Cook and stir for 1 min.
ADD chicken to the skillet. Whisk sauce and add sauce to skillet. Toss and heat through.
SERVE in lettuce leaves.
IN a medium bowl, whisk together 2 tsp. rice wine, 2 tsp. soy sauce, 2 tsp. sesame oil, and corn starch.
PLACE chicken in food processor. Sprinkle with Ginger Teriyaki Spice Blend. Coarsely chop, approximately 10 pulses. Transfer meat to the medium bowl to marinate. Cover and refrigerate for 15 mins.IN a small bowl, whisk together sauce ingredients: oyster sauce, 1 Tbsp. rice wine, 2 tsp. soy sauce, 2 tsp. sesame oil, Ginger Sugar, and Crushed Red Pepper Flakes.
IN a skillet, heat 1 Tbsp. vegetable oil over high heat. Add chicken and cook and stir for 3-4 mins. until opaque. Remove chicken, wipe skillet and add 1 Tbsp. vegetable oil. Once heated, add celery and mushrooms. Cook and stir for 3 mins. Add water chestnuts, green onions, and garlic. Cook and stir for 1 min.
ADD chicken to the skillet. Whisk sauce and add sauce to skillet. Toss and heat through.
SERVE in lettuce leaves.
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