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Ginger and Scotch

Spicy Chicken Lettuce Wraps

A popular Asian appetizer with lots of fresh veg and a spicy kick.
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Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 4-6 pieces of lettuce (such as butter, Boston, iceberg, or curly lettuce)
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1/2 red pepper , diced
  • 1 spicy yellow chilli pepper , sliced thinly
  • 1 cucumber , diced
  • 1 scallion , cut into 1/4 inch pieces
Marinade for Chicken:
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 teaspoon corn starch
Sauce for Drizzling:
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons sugar
  • 1 tablespoon ketchup
  • 1 teaspoon chile garlic sauce (I used Lee Kum Kee brand which can be found in the Asian section of most supermarkets)
  • 1 tablespoon lemon juice

Method
 

  1. Mix together the marinade ingredients and marinade the chicken for one hour.
  2. Prepare sauce by whisking all the ingredients together. Set aside.
  3. Rinse lettuce and pat dry with paper towels.
  4. Heat the vegetable oil over medium-high heat and fry the ginger for 30 seconds.
  5. Toss in the chicken and stir-fry for 5 minutes or until cooked through. Toss in the red and yellow peppers and the cucumbers and stir for 5 minutes until tender. Throw in the scallions and cook for 2 minutes. Remove from heat.
  6. Arrange each piece of lettuce on its own plate and spoon the chicken mixture onto the lettuce. Drizzle the sauce on top. Fold in the sides of the lettuce and roll.