Chicken Lettuce Wraps

Posted on March 23, 2009. Filed under: Appetizers, Chicken |

I love lettuce wraps. And restaurants make them in all different ways. Some with grilled chicken, sauteed chicken, with peanuts, or mushrooms, or a variety of sauces. Personally, I like a peanut and teriyaki sauce. And always a butter lettuce. I do not like ice berg lettuce. You can buy a peanut dressing from the store (Trader Joe’s has a good one) or you can make one. I have done both depending on how much time I have. Same with a teriyaki sauce.

The toppings I use are:
julienned carrots, julienned bell peppers
sauteed mushrooms
thinly slices cucumbers, bean sprouts, green onions
brown rice
thinly sliced mango

1 lb boneless skinless chicken breast
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic – minced
1 teaspoon grated fresh ginger
2 tablespoons water
4 green onions – cut into 1″ pieces
2 tbsp chopped peanuts
8 Bamboo skewers (10-12 inches)

Cut chicken into 3/4″ strips
Place in a shallow glass dish
Combine soy sauce, lime juice, garlic, and ginger in a small bowl.
Add water and mix thoroughly.
Pour over chicken
Toss to coat all of the chicken pieces.
Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
Soak bamboo skewers 20 minutes in cold water to keep them from burning.
Drain the chicken and reserve the marinade.
Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
Brush chicken and onions with reserved marinade.
Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling. Top with the chopped peanuts on the serving dish.

Peanut Sauce
1/4 cup creamy peanut butter
2 tbsp water
2 tbsp honey
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp lime juice
1/2 tsp chili oil

Combine peanut butter, water, honey, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
Stir mixture over a medium heat until it begins to bubble.
Cover the pan and remove from the heat. Serve in a small dish with the chicken.

Teriyaki Sauce (makes 1 1/2 cups)
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1-2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

1. Mix all but cornstarch and 1/4 c. water in a sauce pan and begin heating.
2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3. Heat until sauce thickens to desired thickness.
4. Add water to thin if it is too thick.
Serve in a small bowl with the chicken and lettuce cups.


Make a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

  • Pages

  • Categories

Liked it here?
Why not try sites on the blogroll...

%d bloggers like this: