Tuesday, August 3, 2010

Asian Lettuce Wraps

I have officially moved! This past weekend was a long one. I have moved all of my stuff about 6 blocks to my friend's old place, same neighborhood, different house. The kitchen is bigger, back yard is nicer, and the roommates are great. Sunday night dinner, had a few ingredients in the new fridge and decided to make Chicken Lettuce Wraps.

Chicken Lettuce Wraps

5-6 chicken thighs, skin off
1/4 cup soy sauce
juice 1/2 orange
juice AND zest of 1 lime (zest first, then juice)
2 tsp rice wine vinegar
1/4 cup sherry
1 tbsp honey
1 tsp fish sauce
1 tsp chili garlic sauce
1 tsp ground black pepper
3 cloves of garlic, smashed
1/2 scallion, chopped
1 tbsp cilantro, chopped
1/4 cup peanut oil

For Garnish:
Butter Lettuce Leaves
Toasted Almond Slivers
Cucumber Salad

Combine all ingredients in a zip lock bag or bowl and let marinate for at least 30 minutes.

Preheat oven to 350 F. In a frying pan, spray with non stick spray and add some peanut oil. Cook chicken on one side on medium/medium high heat for about 6-7 minutes, flip and cook on the other side. If the chicken is still not done, put the pan in the oven for about 5-10 minutes, depending on how thick the chicken thighs are. Once the chicken is done, squeeze a little bit of lime juice on top while warm. Let rest for a few minutes and then chop into bite size pieces.

Serve with butter lettuce, cucumber salad, chopped cilantro and scallions, and toasted almond slivers. Put all into the lettuce leaf, wrap up and chomp.

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