Asian Chicken Lettuce Wraps
If you're looking for a great appetizer or a light meal these Asian Chicken Lettuce Wraps are just the fit!
This Christmas my dad gave me a gift card to the Yard House with a very generous amount on it. Being a college student I love when I receive a restaurant gift card. It's like a free pass to treat yourself and not hear your bank account cry from it. So with this freedom my boyfriend, Jared and I went a little nuts. Hard apple-raspberry ciders, crisp pale ales, racks of barbecue ribs and delicious asian chicken lettuce wraps. After the first bite we were both hooked and I knew I would have to give these a try in my kitchen! Since the holidays i've been trying to back off of heavier foods and embrace some fresher flavors. The crunch of the crisp butter lettuce draws you in and the rich flavor from the chicken will keep you grabbing for more. I think what makes these so delectable is how small the chicken is diced. It allows the meat to soak up it's maximum amount of flavor. I'm always a little skeptical when it comes to trying out the broad spectrum asian flavors but I have to say this is something definitely worth trying.
Asian Chicken Lettuce Wraps
1 1/2 Pounds of Chicken Breasts Diced (about three breasts)
4 Tablespoons of Olive Oil
1/2 Cup of Shredded or Diced Carrots
1/4 Cup Chopped Green Onions
1/2 Cup Chopped Cashews
1/2 Cup of Teriyaki Sauce
1/4 Cup Soy Sauce
1/4 Cup Red Chili Sauce
1 Tablespoon Sriracha Sauce
1/2 Teaspoon Red Pepper Chili Flakes
1 Tablespoon of Minced Garlic
1 Tablespoon of Minced Ginger Root
Salt and Pepper to taste
1 Head of Butter Lettuce
Red Chili Sauce
yeilds 7-8 lettuce wraps
I found all of my sauces at my local grocery store.
In a small bowl mix your teriyaki, red chili, sriracha and soy sauces together and set aside.
Dice your chicken as small as you can into small cubed pieces.
In a large saute pan add two tablespoons of olive oil and heat on medium-high. Add your diced chicken and cook for about 7-8 minutes until it is cooked through. Season with salt and pepper to your desire and keep the chicken moving while cooking. Remove the cooked chicken into a bowl.
Add your other two tablespoons of olive oil, minced garlic, minced ginger, carrots, and cashews to the same pan. On medium high let this mixture cook for 1-2 minutes. Add the diced cooked chicken back to this pan and mix. Then add in your teriyaki sauce mixture and red pepper flakes. Let all the ingredients heat through and marry together for an additional 1-2 minutes.
Transfer your chicken to a serving plate and top with green onions. I served my chicken with pieces of butter lettuce and three different dipping sauces that were used in the recipe. Peanut sauce and sweet and sour sauce are other great dipping choices. I ate mine like a taco wrap, a little messy, but twice as delicious!