Thai Chicken Lettuce Wraps
This is one of my favorite dishes to make! It is sweet, spicy, and also tangy!
Recipe
Ingredients:
2 heads of romaine lettuce
2 chicken breasts (will feed 4-5 people)
1/4 cup of green onions
1 T of sriracha (optional)
1 T of soy sauce
2 T of hoisin sauce
1 tsp of minced ginger
1/2 yellow bell pepper
1/2 yellow onion
4 T of sesame seeds to sprinkle on at the end
3 T of sesame oil
2 T of red mild curry paste
3 T of Tony Chachere's
Instructions:
Don’t forget to wash your hands, and your veggies! In a skillet, pour the sesame oil to line the pan. Take out your chicken breasts, and sprinkle some Tony Chachere's on them, just a little bit to give them flavor. Then, turn the stove on medium-high heat. While the stove is heating up, take out your favorite cutting board and knife. Peel the onion, cut it in half, then dice the onion into semi-small pieces. Dump the onions on the pan, and wait for them to brown. It should take about 5-6 minutes. Once the onions have browned it is time to add the chicken breasts. If the chicken was in your sink, don’t forget to clean your sink afterwards! Then, take your raw chicken breasts and place them in the skillet with the onions. Your chicken should take about 5-7 minutes on each side to cook. When they have finished cooking all the way, take them out of the skillet, and place them onto a plate. Next up, cut up half of a yellow bell pepper (or an orange one), and place the peppers into the pan and cook on medium heat for 9 minutes. While those are cooking, grab a fork and a knife and shred the chicken breasts. When you finish shredding them, add the chicken to the pepper and onion mix. At this time you will need to add the soy sauce, curry paste, minced ginger, and hoisin sauce. Stir completely for 2 minutes, then reduce your heat to low and place the lid on the pan. Grab your lettuce heads and break them apart into individual pieces. Place two pieces on a plate, then place your chicken mixture on top of it, add Sriracha (optional), green onions and sesame seeds. Bang Bang , All Done!
Insider
I have had a lot of people ask questions about the type of curry I use, and its "Patak's Original Concentrated Mild Curry Paste". It is really easy to find in your local groceries; I get it from Rouses. It is in a purple and pink jar. Also, the best thing about recipes like these is that it is so easy to add or substitute vegetables or types of protein. So feel free to add more veggies if you'd like! I have made it with water chestnuts as well, and it gave the wrap that perfect crunch in addition to the lettuce. This recipe is also really easy to make for large groups; it is very light, but filling, and healthy! I hope y'all like this recipe just as much as I do!
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