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Chicken Lettuce Oriental

Southern.Crockpot's picture
Ingredients
  Iceberg lettuce head 1 Medium
  Soy sauce 1⁄3 Cup (5.33 tbs)
  White wine 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Ground ginger 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Fryer chicken 2 1⁄2 Pound, disjointed
  Blanched whole almonds 1⁄4 Cup (4 tbs)
  Oil 2 Tablespoon
  Canned pineapple chunks 13 1⁄2 Ounce (1 Can)
  Cornstarch 1 Tablespoon
Directions

MAKING
1) Halve and rinse lettuce. Place in plastic bag to chill.
2) In a shallow dish blend soy sauce, wine, sugar, ginger and garlic.
3) Place chicken in wine mixture and marinate for 1 hour. Turn and brush the chicken constantly.
4) Place chicken in a baking pan and bake at 325 degrees for 1 hour.
5) Baste with marinade twice in between.
6) In a skillet heat oil and brown the almonds.
7) Drain excess moisturiser on paper towels.
8) In the skillet put undrained pineapple and heat.
9) To the remaining marinade mix cornstarch and add pineapple.
10) Stir the sauce till it boils and thickens, add chicken and almonds.
11) Slice lettuce crosswise.
12) On a board put the slices cut side down and cut across and lengthwise in bite-sized chunks.
13) On the serving platter line lettuce. Spoon chicken and sauce over lettuce.

SERVING
14) Serve immediately.

TIPS
Wine can be replaced with three tablespoons lemon juice and 1 tablespoon water.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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