Chicken Lettuce Wraps
Makes 15 wraps
Ingredients
1 pound fresh boneless skinless chicken breast
1 Tbsp garlic, minced
1 Tbsp ginger, minced
¼ Cup soy sauce
1 tsp sesame oil
1 medium carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 Cup bean sprouts
2 Tbsp fresh cilantro, rough chop
2 Tbsp fresh basil, rough chop
15 leaves of Boston bib lettuce
Sweet Soy Sauce
½ Cup soy sauce
2/3 C light brown sugar
1 Tablespoon honey
Directions
1. In a large plastic bag pour in the soy sauce, sesame oil, and the minced garlic and ginger. Add in your chicken breast and close the plastic bag being sure to remove the air.
2. Massage the chicken in the plastic bag to evenly coat the chicken with the marinade ingredients.
3. Refrigerate the chicken over night or for at least 3 hours.
4. Pre heat your oven to 350 degrees. Place the chicken on a foil lined baking sheet and bake for 15-18 minutes or until internal temperature reads 165 degrees and juices run clear.
5. Let chicken cool and cut into thin strips. Set aside
6. For sweet soy sauce add all the ingredients together in a small sauce pot and cook on low heat until caramelized and thick. (about 10-15 minutes) Whisk constantly. If you want it a little bit sweeter add in another Tablespoon or two of honey.
7. In a medium bowl gently mix together your bell peppers, carrot, bean sprouts, cilantro, and basil.
8. To make wraps add 1 – 2 pieces of baked chicken and about 1 to 2 tablespoons of vegetable mix in each lettuce leaf. Garnish with a drizzle of your sweet soy sauce and slices of scallions.