Pan-Asian Chicken and Vegetable Lettuce Wraps

Name: Pan-Asian Chicken and Vegetable Lettuce Wraps
Yield: Makes 18 Servings
Ingredients: 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; 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

By Aaron True of Small Plates in Detroit MIPhotography by Brian Leatart

December 31, 2003

Image may contain Plant Food and Vegetable

Recipe notes