I love the light and tasty meals that come with summer. I was on the look out for a new lettuce wrap recipe to enjoy this summer. I have one recipe that I make, but wanted to try something new. Today’s recipe is what I ended up with.
Don’t let the long list of ingredients scare you. This comes together pretty fast. Also, if your family really is opposed to lettuce wraps, you can serve it over rice instead. I was worried my husband and boys would not go for the whole lettuce wrap idea, but they actually really enjoyed this one.
- 3 medium carrots, cut into 4 chunks each
- 1 onion, quartered
- 2 Tbsp rice vinegar
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 Tbsp fresh grated ginger
- 1 tsp garlic powder
- 1 tsp fish sauce
- 1 1/2 pds boneless, skinless, chicken thighs -trimmed of excess fat
- 2 Tbsp canola oil
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1-2 heads Boston lettuce separated into leaves (you need about 16 leaves)
- sesame seeds, optional for garnish
- In a food processor, add the carrot and onion. Pulse until finely chopped. Remove from food processor and set aside.
- In a small bowl, combine the vinegar, soy sauce, honey, ginger, garlic powder, garlic powder, and fish sauce.
- Add the chicken to the food processor and pulse a few times to begin chopping the chicken. Add the sauce to the food processor and pulse again until chicken is well chopped but not ground. You want pieces of chicken that are 1/4-1/2 inch in size.
- In a large skillet, heat the canola oil over medium to medium-high heat. Add carrot/onion mix along with chicken to the skillet and cook for about 8 minutes until cook through.
- In a small bowl combine cornstarch with cold water. Add to the skillet and cook for about 2 more minutes until thicken. Serves 8.
Recipe adapted from J. M. Hirsch printed in the Salt Lake Tribune.