8 boneless, skinless chicken thighs
2 tablespoons vegetable oil, divided
3 tablespoons Ying's Kitchen Spicy Kungpao sauce, divided
Salt and pepper
½ lime, juiced
1 cup green onions, sliced into ⅓-inch pieces (white and about 3 inches of green)
¾ cup chopped celery, ⅓-inch dice
¾ cup chopped peppers (red, green and orange), ⅓-inch dice
¾ cup chopped kohlrabi, ⅓-inch dice
¾ cup Granny Smith apple (cored, not peeled), ⅓-inch dice
1 tablespoon reduced-sodium soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
2 tablespoons cornstarch
5 large bail leaves, chiffonade
1 head bibb lettuce
¼ cup red delicious apple (do not peel) cut into matchsticks
¼ cup kohlrabi -- peeled and cut into matchsticks
1 teaspoon kungpao sauce
1 teaspoon reduced-sodium soy sauce
Healthy squeeze of juice from ½ lime
Pinch of salt
Mix 1 tablespoon each vegetable oil and kungpao sauce in a small bowl; season to taste with salt and pepper. Put chicken thighs in shallow dish and pour sauce over; refrigerate 1 hour.
Heat oven to 375 degrees. Roast thighs until internal temperature registers 160 degrees. Remove from oven and when cool enough to handle, slice into ⅓-inch pieces; set aside.
Add olive oil to a wok and heat on medium heat until hot; add green onions stirring continuously for 1 minute. Add celery, peppers, kohlrabi and apples and chicken stirring for another 2 minutes.
In small bowl add chicken broth, soy sauce, oyster sauce, 2 tablespoons kungpao sauce and cornstarch mixing until smooth. Add to vegetables mixing until well blended. It may be necessary to add a bit more broth to bring it to a nice consistency. Heat through; taste for seasoning. Add basil and stir in gently.
For the garnish: Add the sliced apple and kohlrabi to a small bowl. Add Kungpao sauce, soy sauce, lime juice and salt and mix until well combined.
To serve: Arrange lettuce leaves on platter; add filling (room temperature) and top with garnish and a bit more basil chiffonade. Enjoy
Diane Hagopian, Gurnee