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Recipes

Pan-Asian Chicken and Vegetable Lettuce Wraps

By Aaron True of Small Plates in Detroit MIPhotography by Brian Leatart
Image may contain Plant Food and Vegetable

Recipe information

  • Yield

    Makes 18 Servings

Ingredients

DIPPING SAUCE

3

tablespoons sesame seeds

3

/4 cup soy sauce

3

/4 cup unseasoned rice vinegar

1

tablespoon fresh lime juice

1

tablespoon oriental sesame oil

1

/8 teaspoon cayenne pepper

WRAPS

1

/4 cup soy sauce

1

/4 cup mirin (sweet Japanese wine)*

1

/4 cup sake

1

1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-thick slices

1

tablespoon cornstarch

3

tablespoons oriental sesame oil, divided

1

medium-size red onion, halved, thinly sliced

1

medium-size red bell pepper, cut into matchstick-size strips

1

medium carrot, cut into matchstick-size strips

4

cups thinly sliced Napa cabbage (about 1/4 large head)

1

cup thinly sliced red cabbage

1

1/2 cups bean sprouts (about 3 ounces)

18

leaves from heart of romaine lettuce

1

bunch green onions, chopped

Need to make a substitution?

Preparation

  1. DIPPING SAUCE

    Step 1

    Stir sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Place toasted sesame seeds in small bowl; cool. Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, oriental sesame oil, and cayenne pepper.

  2. WRAPS

    Step 2

    Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside. DO AHEAD: Dipping sauce and stir-fry sauce can be made 1 day ahead. Cover separately and refrigerate.

    Step 3

    Place chicken slices in medium bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat. Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat. Add chicken slices and sauté until cooked through, about 4 minutes. Using slotted spoon, transfer chicken slices to bowl. Heat remaining 1 tablespoon oriental sesame oil in same nonstick skillet. Add sliced red onion, red bell pepper strips, and carrot strips; sauté 2 minutes. Add both cabbages and bean sprouts; sauté until vegetables are crisp-tender, about 2 minutes. Return chicken slices to skillet. Add stir-fry sauce and toss to coat. Season stir-fry mixture to taste with salt and pepper. Transfer mixture to strainer set over bowl to drain.

    Step 4

    Arrange romaine lettuce leaves on serving platter. Divide stir-fry mixture among leaves. Sprinkle with chopped green onions and serve, passing dipping sauce separately.

    Step 5

    *Mirin (sweet Japanese rice wine) is available at Japanese markets and in the Asian foods section of some supermarkets.

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