Breaking News Bar
updated: 9/6/2011 2:12 PM

Surprise Lettuce Wraps

hello
Success - Article sent! close
  • Diane Hagopian's Surprise Lettuce Wraps

       Diane Hagopian's Surprise Lettuce Wraps
    Paul Valade | Staff Photographer

  • Paul Valade/pvalade@dailyherald.comDiane Hagopian's "Surprise Lettuce Wraps" with Ying's Kungpao sauce, chicken thighs, apples and kohlrabi.

      Paul Valade/pvalade@dailyherald.comDiane Hagopian's "Surprise Lettuce Wraps" with Ying's Kungpao sauce, chicken thighs, apples and kohlrabi.

 

8 boneless, skinless chicken thighs

2 tablespoons vegetable oil, divided

3 tablespoons Ying's Kitchen Spicy Kungpao sauce, divided

Salt and pepper

lime, juiced

1 cup green onions, sliced into ⅓-inch pieces (white and about 3 inches of green)

cup chopped celery, ⅓-inch dice

cup chopped peppers (red, green and orange), ⅓-inch dice

cup chopped kohlrabi, ⅓-inch dice

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

Garnish

cup red delicious apple (do not peel) cut into matchsticks

cup kohlrabi -- peeled and cut into matchsticks

1 teaspoon kungpao sauce

1 teaspoon reduced-sodium soy sauce

Healthy squeeze of juice from 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

Serves four.

Diane Hagopian, Gurnee

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close
Share this page