Chicken Lettuce Wraps with Asian Sauce
Chicken Lettuce Wraps with Asian Sauce
Submitted by Chef Laura Cavender
Meat and Poultry
Ingredients
- 1 head butter lettuce (approx. 8 leaves)
- ¼ cup smooth peanut butter
- 2 tablespoons Fustini’s Sesame oil
- 1 pound firm pressed tofu or uncooked chicken breast, diced
- ¼ cup red onion, diced
- ½ cup diced red bell peppers
- ½ cup matchstick cut carrots
- ½ cup diced celery
- 1 cup diced fresh pineapple
- 1 cup fresh diced pineapple
- 3 tablespoons crushed peanuts (or more to taste)
- 2 tablespoons chopped green onion (or more to taste)
- 3 tablespoons quality hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon Fustini's Iron Fish Honey vinegar
- 1 tablespoon brown sugar, more or less depending on how sweet the pineapple
- 1 tablespoon red curry paste
- 1 teaspoon scant freshly grated ginger (1/4 teaspoon ground)
- 3 garlic cloves, minced
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon dry basil
- 1/4 teaspoon pepper
- 1 ½ teaspoons cornstarch
- ¼ cup water
- Asian hot chili paste or sriracha, to taste
Directions
- Heat 2 tablespoons of Sesame oil in a large skillet over medium-high heat. Add red onions and chicken and cook just until chicken is no longer pink about 3 minutes. Add peppers, carrots and celery and saute for 2 more minutes. Stir in pineapple and Asian Sauce and bring to a boil, then reduce to a simmer until thickened. Remove from heat and stir in peanut butter until smooth. Taste and add additional Sriracha/Asian hot chili paste for spicier, brown sugar for sweeter. Fill lettuce leaves with desired amount of filling then garnish with fresh pineapple, green onions and peanuts.
- Whisk together all of the sauce ingredients in a medium bowl. Set aside.
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