Thai Lettuce Wraps
Ree makes Thai lettuce wraps with peanuts and delicious marinated chicken.
Ingredients
- ⅓ cuphoisin sauce
- ⅓ cupsoy sauce
- 2 tablespoonsgrated ginger
- 1 tablespoonsriracha
- 1 tablespoonrice wine vinegar
- 3 clovesgarlic, grated
- 2boneless, skinless chicken breasts, cut into strips
- 2 tablespoonschopped peanuts
- 2 tablespoonschopped fresh cilantro
- 8butter lettuce leaves
- 1 cupbean sprouts
- 1 cupthinly sliced red cabbage
- 1 cupjulienned carrots
- 1 cupcucumber slices
- 1 cupcooked thin rice noodles
- ⅓ cupsweet chili sauce
- ⅓ cuphoisin sauce
Directions
- 1
For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
- 2
Heat a grill pan over high heat.
- 3
Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
- 4
For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
- 5
To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!