Tuesday, March 23, 2010

Grilled Chicken Lettuce Wrap:

This is a Paula Deen recipe.


1/4 cup minced fresh cilantro
1/4 cup vegetable oil
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp firmly packed brown sugar
1 tbsp plus 2 tsp minced fresh ginger, divided
1 tbsp sesame oil
3 cloves garlic
1 1/2 pounds boneless skinless chicken breasts
1/2 cup finely chopped water chestnuts
2 tbsp minced green onions
Lettuce Wrap Sauce (recipe follows)
2 heads butter lettuce, separated into leaves

In a large resealable plastic bag, combine cilantro, vegetable oil, soy sauce, vinegar, brown sugar, 1 tbsp ginger, sesame oil, and garlic. Add chicken; seal bag, and refrigerate for 2 hours.

Preheat grill to medium-high heat (350 to 400 degrees F). Spray grill with nonstick nonflammable cooking spray.

Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, for 5 to 6 minutes per side, or until chicken is no longer pink in center. Cool chicken for 10 minutes; cut into 1/2 inch pieces.

In a large bowl, combine chicken, water chestnuts, green onion, remaining 2 teaspoons ginger, and Lettuce Wrap Sauce, tossing gently to coat. Spoon onto lettuce leaves to serve.

Lettuce Wrap Sauce

Makes about 1/4 cup


2 tbsp hoisin sauce
4 tsp soy sauce
1 tsp sesame oil
1/2 tsp red pepper flakes
1/2 tsp rice wine vinegar
In a small bowl, whisk together hoisin sauce, soy sauce, oil, pepper flakes, and vinegar. Cover, and chill.