Wednesday, April 22, 2009

Ginger-Soy Chicken Lettuce Wraps

Thank you SO much Sarah for a fantastic lunch!! The Ghanian food was great, and everyone else brought delicious dishes. I'm posting my recipe before I forget, so sorry this isn't the official post from the lunch today!

Ginger-Soy Chicken Lettuce Wraps

3 tbsp vegetable oil (3 times around the pan)
1 1/4 lb chicken breast cutlets, cut into thin strips
salt and coarse black pepper
2-inch piece of fresh ginger (I used 2 tsp ground), peeled & minced
4 large garlic cloves, chopped (I used 2 tsp minced)
1/2 tsp crushed red pepper flakes
6 scallions, cut up
1/4 cup tamari (dark aged soy sauce -- I used regular soy sauce)
3 tbsp honey (3 times around the pan)
1 head of iceberg or bibb lettuce (take off leaves 1 at a time -- can use entire leaf cup or shred in half for smaller cups)

Heat large non-stick skillet over high heat. Add the vegetable oil. It should smoke up a bit. Add the chicken & season with a little salt and lots of black pepper. Stir-fry for a minute to sear the meat at the edges, then add the ginger, garlic, and red pepper flakes and cook for 2 minutes more. Add the scallions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze the chicken. Remove the pan from heat. Scoop into lettuce cups, wrap, and ENJOY!

If you want to mix it up, substitute pork or shrimp for the chicken, and add 1 red bell pepper and 20 basil leaves. This is a Rachael Ray recipe.

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