Thai Lettuce Wraps
Thai Lettuce Wraps are the perfect way to kick off spring, The Pioneer Woman - Ree Drummond!
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
Chicken and Marinade:
- ⅓ cup hoisin sauce
- ⅓ cup soy sauce
- 2 tablespoons grated ginger
- 1 tablespoon Sriracha
- 1 tablespoon rice wine vinegar
- 3 cloves garlic, grated
- 2 boneless, skinless chicken breasts, cut into strips
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped fresh cilantro
Lettuce and Fillings:
- 8 butter lettuce leaves
- 1 cup bean sprouts
- 1 cup thinly sliced red cabbage
- 1 cup julienned carrots
- 1 cup cucumber slices
- 1 cup cooked thin rice noodles
- ⅓ cup sweet chili sauce
- ⅓ cup hoisin sauce
Instructions
For the chicken and marinade:
- Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
- Heat a grill pan over high heat.
- Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
For the lettuce and fillings:
- Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
- To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!
Watch the recipe video here:
How to Make Ree's Thai Lettuce Wraps
Thai Lettuce Wraps are the perfect way to kick off spring, The Pioneer Woman – Ree Drummond!
Posted by Food Network on Tuesday, March 20, 2018
