chef john's chicken lettuce wraps
Ingredients
- Servings: 8
- chicken mixture:
- 1 1/2 pounds skinless, boneless chicken thighs, coarsely chopped
- 1 (8 ounce) can water chestnuts, drained and minced
- 1 cup diced shiitake mushroom caps
- 1/2 cup minced yellow onion
- 1/3 cup chopped green onion
- 1 tablespoon soy sauce
- 1 tablespoon freshly grated ginger
- 2 teaspoons brown sugar
- glaze:
- 1/4 cup chicken stock
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons brown sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dry mustard
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons chopped fresh cilantro, or to taste
- 1 1/2 tablespoons chopped fresh basil, or to taste
- 1 1/2 tablespoons chopped green onion, or to taste
- 16 leaves iceberg lettuce, or as needed
Recipe
Preparation Time: 35 mins
Cook Time: 15 mins
Ready Time: 50 mins
- stir chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. pat mixture down, cover the bowl with plastic wrap, and refrigerate until ready to use.
- whisk chicken stock, rice vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed.
- heat vegetable oil in a heavy nonstick skillet over high heat. cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes. pour 1/2 of the glaze mixture into chicken mixture; cook and stir over high heat until chicken begins to caramelize and brown, 10 to 15 minutes.
- reduce heat to medium-low, pour remaining glaze into chicken mixture, and cook until heated through and slightly reduced, about 3 minutes more. stir in cilantro, basil, and 1 1/2 tablespoons green onion. transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.
No comments:
Post a Comment