Taste of the Northland: Chicken Thai Lettuce Wraps
Posted at: 06/04/2012 7:16 AM
| Updated at: 06/04/2012 8:22 AM
- 5 6oz. chicken breasts, julienned
- 2 cups peanut butter
- 1 ½ cup hot sauce
- 1 cup soy sauce
- ¼ cup lemon juice
- ¼ cup lime juice Dash of Worcestershire sauce
Cucumber, peeled, cored and sliced on the bias
- 2 cups white wine vinegar
- 1 cup water
- 1 cup white sugar
Other: Carrot, shredded 2 cups radish sprouts Iceberg leaf lettuce 2 cups chicken stock
Soften peanut butter on low heat in a metal mixing bowl over open flame. Once softened, add hot sauce, soy sauce, lemon juice, lime juice and a dash of Worcestershire sauce. Whisk together to form marinade for chicken. Mix in julienned chicken and let sit covered overnight in fridge.
Prepare pickled cucumbers by mixing your peeled, cored and sliced cucumber with white wine vinegar, water and sugar and let sit covered overnight in fridge as well.
Add chicken to skillet being sure not to incorporate too much marinade. Add 2 cups of chicken stock to chicken and simmer until fully cooked, adding additional water if needed to keep from scorching.
Once fully cooked, place in bowl and serve immediately with Iceberg lettuce leaves, shredded carrots, pickled cucumbers and radish sprouts. Have fun assembling yours new favorite lettuce wraps!