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Stir Fried Chicken In Lettuce Leaves

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  Boneless skinless chicken thighs 1 Pound, cut into 1/2 inch dice
  Garlic cloves 3 Large, very finely chopped
  Finely chopped fresh ginger 1 1⁄2 Tablespoon (Very Finely Chopped)
  Crushed red pepper 1⁄2 Teaspoon
  Vegetable oil 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Soy sauce 1 Tablespoon
  Dry sherry 1 1⁄2 Teaspoon
  Black bean sauce 1 1⁄2 Teaspoon (Chinese)
  Sugar 1 1⁄2 Teaspoon
  Cornstarch 3⁄4 Teaspoon, dissolved in 2 tablespoons water
  Water 2 Tablespoon
  Green leaf lettuce head 1 , leaves separated
  Carrot 1 Large, coarsely shredded on a box grater
  Scallions 4 , thinly sliced
  Shredded mint 1⁄4 Cup (4 tbs)

1. In a medium bowl, toss the diced chicken thighs with the garlic, ginger, crushed red pepper and 1 tablespoon of the oil and season with salt and black pepper. Let the chicken stand for 10 minutes.
2. Meanwhile, in a small cup, combine the soy sauce with the dry sherry, black bean sauce and sugar. Stir in the dissolved cornstarch.
3. Heat a large skillet or wok until very hot to the touch. Add the remaining 2 tablespoons of vegetable oil and heat until smoking, swirling the skillet to coat with the hot oil. Add the marinated chicken and stir-fry over high heat until browned all over, about 10 minutes. Stir the sauce and add it to the chicken, stirring to coat; cook just until the sauce is thickened and glossy, about 1 minute.
4. Arrange the lettuce leaves, shredded carrot, sliced scallions and shredded mint in separate serving bowls and serve with the chicken.

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Stir Fried Chicken In Lettuce Leaves Recipe