Description
Restaurant-style lettuce wraps! It’s impossible to eat just one.
Ingredients
- ⅓ cups Hoisin Sauce
- ⅓ cups Soy Sauce
- 2 Tablespoons Grated Ginger
- 1 Tablespoon Sriracha
- 1 Tablespoon Rice Wine Vinegar
- 3 cloves Garlic, Grated
- 2 whole Boneless, Skinless Chicken Breasts, Cut Into Strips
- ¼ cups Chopped Cilantro
- 8 whole Butter Lettuce Leaves
- 1 cup Bean Sprouts
- 1 cup Thinly Sliced Red Cabbage
- 1 cup Julienned Carrots
- 1 cup Cucumber Slices
- 2 Tablespoons Chopped Peanuts
- 1 cup Cooked Thin Rice Noodles
- Sweet Chili Sauce, For Serving
Preparation
For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
Heat a grill pan over high heat.
Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!
