Thai Lettuce Wraps

This shareable appetizer of spicy garlic-seasoned chicken breast strip satays and crisp ginger-seasoned stir-fried vegetables comes with large crispy-fresh leaves of Boston lettuce for at-the-table assembly. Serve with Thai peanut sauce and Asian chile soy sauce for dipping.


Step 1

Cover tightly and slack in cooler between 32° and 36°F prior to use. Coarse-chop thawed chicken into random 1-inch pieces. Cover and chill below 40°F to hold.

Step 2

Combine in bowl and whisk to blend. Cover and chill to hold.

Step 3

Heat oils in large skillet; add vegetables and stir-fry over high heat for 3 to 4 minutes or until tender-crisp. Reserve.

Step 4

Heat oil in large skillet over medium heat; add vegetables, garlic, ginger, and reserved chicken. Stir-fry over medium heat for 3 to 4 minutes or until chicken reaches internal temperature of 140°F for 15 seconds.

Step 5

Add to skillet and stir to blend; heat 2 minutes or until fully heated. Combine chicken and vegetable stir-fry blend in hotel pan and stir to blend. Keep warm above 140°F.

Step 6

To assemble each plate: Place 8 lettuce leaves on plate. Portion ¼ cup each soy sauce and peanut sauce in ramekins and arrange on plate. Sprinkle 1 teaspoon peanuts over peanut sauce. Arrange 10 ounces chicken/vegetable blend on plate. Garnish plate with ½ ounce noodles, if desired.

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College & University