Sunday, March 9, 2014

Ginger-Soy Asian Lettuce Wraps

Want to change up the classic taco? Try this recipe that fuses the concept of the taco with the Asian cuisine! Thanks to for this refreshing recipe.
Prep time:60 mins      Cook time:25 mins     Total time:1 hour 25 mins      Servings: 4

  • 2-3 Chicken breasts, boneless and skinless
  • ½ cup + 2 Tbsp STAR Asian (Soy & Ginger) Cuisine Cooking Oil, divided
  • 2 Tbsp Szechuan Sauce
  • 1 Tbsp Garlic
  • ½ tsp Red Pepper Flakes
  • 1 tsp Lime Zest
  • ½ tsp Ginger root, minced
  • 2 Tbsp STAR Rice Vinegar
  • ½ cup Water Chestnuts, diced
  • 1 Bell Pepper, diced
  • 1 cup Sweet Onion, finely chopped
  • 1 Green Onion, sliced on the bias
  • 2 heads Bibb Lettuce
  1. In a gallon sized Ziploc bag, add ½ cup STAR Asian/Ginger Soy Cuisine Cooking Oil, Szechuan Sauce, garlic, red pepper flakes, lime zest, ginger root and rice vinegar.
  2.  Place chicken breasts into the Ziploc bag, seal and gingerly “smoosh” and coat the chicken evenly with marinade. Place in fridge and let marinade for 45 minutes to an hour.
  3. Preheat grill or oven to 375 degrees. Grill or bake until chicken has reached 160 degrees on the thermometer, between 15-30 minutes depending on cooking method.
  4. Let chicken rest on a plate, and tented with aluminum foil for ten minutes. Dice chicken into bite size pieces after it has rested.
  5. In a non-stick skillet, heat up 2 Tbsp STAR Ginger Soy Cooking Oil, add in water chestnuts, bell pepper, onion and green onion to the skillet and sauté until onion and pepper have softened. Add in diced chicken and mix together. Serve in Bibb lettuces leaves while warm and enjoy!


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