SPICY CHICKEN LETTUCE WRAPS

SPICY CHICKEN LETTUCE WRAPS image

Yield 2 - 4 People

Number Of Ingredients 20

Marinade:
1/4 cup teriyaki sauce
2 tbs. soy sauce
juice of 2 limes
1 tbs. sriracha
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 shallot, minced
2 cloves garlic, minced
2 tbs. oil, divided (I used olive, but canola would also work)
1/2 cup finely chopped water chestnuts
1 chile, minced, or 1/2 cup minced red bell pepper
1/2 cup thinly sliced carrots
1/2 cup cooked brown rice
Sauce:
1/2 cup teriyaki sauce
2 tsp. sriracha, or to taste
juice of 1 lime
1 tbs. sesame seeds, optional
lettuce leaves

Steps:

In a small bowl or 1-cup measuring cup, whisk together marinade ingredients. Slice the chicken breasts thinly across the grain. Put the sliced chicken in a ziplock bag and pour in the marinade. Seal the bag, pressing out the air, and massage gently to distribute the marinade. Refrigerate for at least 1 hour and up to 8 hours. In a large skillet over medium-high heat, sautÃ© shallots and garlic in 1 tbs. of the oil for a minute. Add the water chestnuts, chile, and carrots. Cook for 3-5 minutes longer, until the veggies are lightly browned. Scrape into a bowl and add the cooked brown rice. Return the pan to the heat (no need to wash it) and add the remaining tbs. oil. Add the chicken in one layer (in batches if necessary) and cook for about 3 minutes per side until cooked through and lightly browned. Discard remaining marinade. While chicken cooks, whisk together the sauce ingredients in a small bowl. Roughly shred the cooked chicken into the veggie/rice mixture. Add about a tablespoon of the sauce and a squeeze of lime juice. Serve alongside the lettuce leaves with the peanuts and extra sauce. To eat, scoop some of the warm chicken mixture into a lettuce leaf, add a few peanuts, a dollop of sauce (if you wish), and a squeeze of lime. Wrap and eat.