PAN-ASIAN CHICKEN AND VEGETABLE LETTUCE WRAPS

Pan-Asian Chicken and Vegetable Lettuce Wraps image

Provided by Aaron True

Yield Makes 18

Number Of Ingredients 22

Dipping sauce
3 tablespoons sesame seeds
3/4 cup soy sauce
3/4 cup unseasoned rice vinegar*
1 tablespoon fresh lime juice
1 tablespoon oriental sesame oil
1/8 teaspoon cayenne pepper
Wraps
1/4 cup soy sauce
1/4 cup mirin (sweet Japanese rice wine)*
1/4 cup sake
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-thick slices
1 tablespoon cornstarch
3 tablespoons oriental sesame oil, divided
1 medium-size red onion, halved, thinly sliced
1 medium-size red bell pepper, cut into matchstick-size strips
1 medium carrot, cut into matchstick-size strips
4 cups thinly sliced Napa cabbage (about 1/4 large head)
1 cup thinly sliced red cabbage
1 1/2 cups bean sprouts (about 3 ounces)
18 leaves from hearts of romaine lettuce
1 bunch green onions, chopped

Steps:

For dipping sauce:
Stir sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Place toasted sesame seeds in small bowl; cool. Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, oriental sesame oil, and cayenne pepper.
For wraps:
Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside. (Dipping sauce and stir-fry sauce can be made 1 day ahead. Cover separately and refrigerate.)
Place chicken slices in medium bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat. Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat. Add chicken slices and sauté until cooked through, about 4 minutes. Using slotted spoon, transfer chicken slices to bowl. Heat remaining 1 tablespoon oriental sesame oil in same nonstick skillet. Add sliced red onion, red bell pepper strips, and carrot strips; sauté 2 minutes. Add both cabbages and bean sprouts; sauté until vegetables are crisp-tender, about 2 minutes. Return chicken slices to skillet. Add stir-fry sauce and toss to coat. Season stir-fry mixture to taste with salt and pepper. Transfer mixture to strainer set over bowl to drain.
Arrange romaine lettuce leaves on serving platter. Divide stir-fry mixture among leaves. Sprinkle with chopped green onions and serve, passing dipping sauce separately.
*Unseasoned rice vinegar and mirin (sweet Japanese rice wine) are available at Japanese markets and in the Asian foods section of some supermarkets.