Thai Chicken Wrapped in Lettuce Leaves
Ingredients
1 large boneless, skinless chicken breasts, cut into eights | ||
1 large boneless, skinless chicken thigh, cut into eights | ||
2 scallions, white and green parts, quartered | ||
1/2 white onion, quartered | ||
1 small can water chestnuts, drained and dried | ||
4 tbs fresh lemon juice | ||
3 tbs Thai fish sauce | ||
2 tbs chicken stock | ||
2 Thai or Serrano chilies, seeded and chopped | ||
2 tbs peanut oil | ||
black pepper to taste | ||
1 head Boston or butter lettuce, separated washed and dried | ||
fresh cilantro for garnish | ||
Slivered carrots for garnish | ||
Chopped peanuts for garnish |
- In a food processor, mince separately, carrot, green onion, white onion, and water chestnuts.
- Add chicken to food processor, mince and remove to a separate bowl.
- Mix lemon juice, fish sauce, chicken stock and hot peppers.
- Stir half of the lemon mixture into the chicken and half into the carrots.
- In a wok or large skillet, heat oil on medium high and stir fry carrot mixture for 2-3 minutes until tender crisp.
- Add the chicken and stir fry 3 minutes or until cooked through.
- Taste for seasoning the add the black pepper and adjust if necessary. If you like it very spicy add more Thai or Serrano chilies.
- Arrange the lettuce leaves around the outside of a platter and spoon the chicken into the center and garnish with cilantro.
- Each diner should spoon chicken into a lettuce leaf, top with cilantro and wrap around the chicken.
- Recipe may be doubled or tripled.
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