VIETNAMESE CHICKEN STICKS

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Vietnamese Chicken Sticks image

Number Of Ingredients 23

FOR THE CHICKEN STICKS:
4 green onions, (white part only), finely chopped
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon hot chili oil
1 tablespoon vegetable oil, plus extra oil for grilling
2 teaspoons grated fresh ginger
1 teaspoon granulated sugar
1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper
2 pounds freshly ground chicken
FOR THE SAUCE:
1/3 cup low-sodium soy sauce
3 tablespoons fresh lemon juice
2 teaspoons granulated sugar
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon Asian fish sauce
1/4 teaspoon hot-garlic chili sauce (Sriracha)
24 butter lettuce leaves
1/2 cup each, coarsely chopped fresh mint and coarsely chopped fresh cilantro
1/2 cup coarsely chopped water chestnut or peanuts
1/3 cup , minced green onion

Steps:

  • TO MAKE THE CHICKEN STICKS: In a large bowl whisk together the first 9 chicken stick ingredients, then add the ground chicken. Mix gently with your hands, being careful not to overwork the meat. Moisten your hands with water and shape the meat into 3-inch cylinder-shaped sticks, using about 3 tablespoons of the mixture for each one. Cover with plastic wrap and refrigerate for at least 2 hours. TO MAKE THE SAUCE: In a medium bowl whisk together the 7 sauce ingredients. Generously brush or spray the chicken sticks all over with vegetable oil. Grill over Direct Medium heat until just cooked through, 8 to 10 minutes, turning once halfway through grilling time. Serve the sticks in the lettuce leaves and topped with the mint, cilantro, nuts, and green onions, as desired. Provide your guests with individual bowls of sauce for dipping the rolls.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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