Asian Lettuce Wraps

2 T. canola oil
2 T. dark sesame oil
2 T. rice vinegar
2 T. soy sauce
2 tsp. Sriracha sauce
2 tsp. grated fresh ginger
3 garlic cloves, minced
4 skinless boneless chicken breasts
1 head Boston lettuce
1/2 c. bean sprouts
1/2 c. diced red onion
1/2 c. grated carrots

Combine 1 T. canola oil, sesame oil, rice vinegar, soy sauce, Sriracha sauce, ginger and garlic in a bowl; stir with a whisk. Set aside 3 T. of this sauce mixture. Place the remaining sauce mixture in a zip lock bag. Add the chicken breasts to the bag. Seal and marinate in the refrigerator for 1 hour. Remove the chicken from the bag; discard the marinade. Heat a frying pan over medium-high heat. Put 1 T. canola oil in the pan. Cook the chicken in the pan until done. Let stand 5 minutes then thinly slice. Set out the lettuce, bean sprouts, onion and carrots. Set out the reserved sauce mixture. Let each person make their own lettuce wrap by taking a lettuce leaf and adding what they like.

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