Asian Chicken and Cherry Lettuce Wraps
Ingredients
- 2 pounds chicken - skinless, boneless legs, thighs or breasts, cut into 1/4 inch cubes
Sauce
Ingredients
- 2 Tbsp light soy sauce
- 4 tsp dark soy sauce
- 2 Tbsp sugar
- 4 tsp rice vinegar
- 2 Tbsp Shaoxing wine or dry sherry wine
- 2 tsp sesame oil
Directions
- Mix all ingredients well and set aside.
Stir Fry
Ingredients
- 3 Tbsp oil - peanut, vegetable, or other neutral oil
- 2 Tbsp fresh ginger, minced
- 2 large garlic cloves, minced
- 1/4 tsp dried chili - red Chinese or Arbol or pepper flakes
- 1 cup zucchini, cleaned and cut in 1/2 inch cubes
- 1 cup dark cherries, pitted, fresh or frozen
Directions
- Stir frying: Using a towel, rub a thin film of oil into a wok and set it on high heat until smoking.
- Add 1 Tbsp of oil and swirl to coat. Add the chicken into a single layer and cook without moving to a light brow color, about one minute, then start to stir for another 2 minutes, transfer to clean bowl and set aside. Wipe out the wok and reheat to high heat again.
- Add 1 Tbsp of oil and swirl to coat. Add ginger, garlic, chili about 30 seconds, add zucchini and cherries.
- Return chicken to wok and stir the sauce into the wok, reduce the sauce to almost dry.
- Cook for another minute. Making sure the chicken is all the way cooked.
Garnish
Ingredients
- 16 lettuce leaves - iceberg or baby romaine, washed and single leaf
- 3 scallions, clean and sliced 1/2 inch thick
- 1/2 cup roasted peanuts, crushed
- 16 sprigs of cilantro, washed
Directions
- To serve: On a platter, display the lettuce leaves, divide the stir fry in 16 and place each portion in each leaf.
- Sprinkle each with scallions, peanuts and finally one sprig of cilantro.
