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Chinese Chicken Lettuce Wraps
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The first official day of summer may still be a few weeks away but we are going full speed into stocking your recipe repertoire with all the warm weather essentials. First up to the plate: Chinese Chicken Lettuce Wraps. And this quick-fix version is all about the marinade!
Something magical happens when soy sauce, brown sugar, garlic, and lime juice all come together into a caramel-like sticky, sweet and savory sauce. Just add thinly sliced chicken breast to soak up all that flavor, and a short sauté in a hot pan later and you’ll be tossing those takeout menus for good.
I’m one of those “if lettuce wraps are on the menu, I’m ordering them” kinda restaurant patrons. From the fancy to the budget-friendly, I’ve lettuce-wrapped my way across the spectrum. While ground chicken is a popular filling, I’ve opted for thinly sliced pieces of chicken that (A). soak up all that flavor-packed marinade and (B). make for easy tucking inside crisp bibb lettuce leaves.
Keep it simple with just a few additional wrap fillings, from chilled cucumber slices or julienned carrots to shredded purple cabbage and toasted sesame seeds. Fill ’em, wrap ’em, eat ’em. And then repeat.
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Chinese Chicken Lettuce Wraps
- YIELD: 4 servings
- 4 medium boneless, skinless chicken breasts
- 1/3 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 2 Tablespoons lime juice
- 1 teaspoon sesame oil
- 2 Tablespoons brown sugar
- 1 Tablespoon minced garlic
- Bibb lettuce leaves, for serving
- Shredded carrots, for serving
- Sliced red cabbage, for serving
Slice the chicken breasts into thin strips. Set them aside.
In a large bowl, whisk together the soy sauce, hoisin sauce, lime juice, sesame oil, brown sugar and minced garlic. Add the chicken to the marinade and stir until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate it for a minimum of 2 hours.
When ready to serve, heat a large nonstick sauté pan over medium-low heat. Add the chicken, discarding the marinade, and cook, stirring, until the chicken is cooked throughout, about 8 minutes.
To assemble, add the chicken to the bibb lettuce leaves then garnish with shredded carrots and red cabbage.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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