Tuesday, January 18, 2011

Teriyaki chicken lettuce wraps

I went out with my girl friend for sushi (yes, without the baby and the daddy!) and we split a appetizer. We chose teriyaki lettuce wraps, and omg they were delicious! I decided to recreate them the next night and they were nearly identical, and very easy.

  • 1 lb chicken breasts, chopped in small pieces prior to cooking
  • sesame oil, about a tablespoon
  • salt and pepper, enough to coat the chicken
  • 1 can of water chest nuts, finely chopped
  • 1/2 a white onion finely chopped
  • 1-2 chopped scallions
  • 1 tablespoon minced garlic
  • 1/2 a teaspoon crushed red pepper flakes
  • 1/2 a cup of kikkomon teritaki glaze
  • 1 Tablespoon peanut butter (optional gives a Thai taste to the dish)
  • 1 head of iceburg lettuce
Heat a pan to medium/high with the sesame oil in it. Salt and pepper the chicken and add to hot pan. Stir the chicken around the pan for 3-4 minutes then add in chopped water chestnuts, onion and scallion. Sautee until the chicken is completely cooked and onions are translucent. Turn the heat down to low. Add in garlic, red pepper flakes, glaze and peanut butter. Stir around enough to coat the chicken mixture and melt the peanut butter. Pull the big leaves off the head of lettuce, place the chicken in the lettuce leaf and enjoy.

O and if you want to know what to do with the extra 1 or 2 leaves of lettuce, see below.

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