Stir Fried Chicken In Lettuce Leaves Recipe
Ingredients
| 1 pound skinless, boneless chicken thighs, cut into 1/2 inch dice | ||
| 3 large garlic cloves, very finely chopped | ||
| Ginger | 1 1/2 Tablespoon, finely chopped | |
| Red pepper | 1/2 Teaspoon, crushed | |
| Vegetable oil | 3 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Soy sauce | 1 Tablespoon | |
| Dry sherry | 1 1/2 Teaspoon | |
| 1 1/2 teaspoons Chinese black bean sauce | ||
| Sugar | 1 1/2 Teaspoon | |
| 3/4 teaspoon cornstarch dissolved in 2 tablespoons water | ||
| 1 head of green-leaf lettuce, leaves separated | ||
| 1 large carrot, coarsely shredded on a box grater | ||
| Scallions | 4 , thinly sliced | |
| Mint | 1/4 Cup (16 tbs), shredded | |
| Salt | To Taste | |
Directions
1. In a medium bowl, toss the diced chicken thighs with the garlic, ginger, crushed red pepper and 1 tablespoon of the oil and season with salt and black pepper. Let the chicken stand for 10 minutes.
2. Meanwhile, in a small cup, combine the soy sauce with the dry sherry, black bean sauce and sugar. Stir in the dissolved cornstarch.
3. Heat a large skillet or wok until very hot to the touch. Add the remaining 2 tablespoons of vegetable oil and heat until smoking, swirling the skillet to coat with the hot oil. Add the marinated chicken and stir-fry over high heat until browned all over, about 10 minutes. Stir the sauce and add it to the chicken, stirring to coat; cook just until the sauce is thickened and glossy, about 1 minute.
4. Arrange the lettuce leaves, shredded carrot, sliced scallions and shredded mint in separate serving bowls and serve with the chicken.
2. Meanwhile, in a small cup, combine the soy sauce with the dry sherry, black bean sauce and sugar. Stir in the dissolved cornstarch.
3. Heat a large skillet or wok until very hot to the touch. Add the remaining 2 tablespoons of vegetable oil and heat until smoking, swirling the skillet to coat with the hot oil. Add the marinated chicken and stir-fry over high heat until browned all over, about 10 minutes. Stir the sauce and add it to the chicken, stirring to coat; cook just until the sauce is thickened and glossy, about 1 minute.
4. Arrange the lettuce leaves, shredded carrot, sliced scallions and shredded mint in separate serving bowls and serve with the chicken.
Chef
