Lemongrass Chicken Satay Lettuce Wraps

Lemongrass Chicken Satay Wraps is a classic Chinese restaurant dish which brings in tart-hot Southeast Asian flavors. Once you make this simple, flavorful recipe, you’ll be hooked.

In this session, Chef Phil will guide you through:
• The basics of Asian flavors
• How to use your wok (or frying pan)
• Techniques on sautéing, marinading, and frying
• How to serve lettuce bowls.

Recommended tool list and ingredient measurements are available on the Recipe Card (click link).

Ingredients

• iceburg lettuce
• chow mien noodles
• chicken thighs
• red onion
• green onion
• garlic
• ginger
• lemongrass
• red pepper
• carrot
• hoisin sauce
• oyster sauce
• sesame oil
• salt
• sugar
• black pepper
• sambal oelek
• canola oil
• peanuts
• limes

Method


Lemongrass Chicken Satay Lettuce Wraps


1. Cube the chicken thighs. Marinate with garlic, lemongrass, ginger, sesame oil, sambal oelek, hoisin, oyster sauce, salt and pepper.


2.  Prepare the vegetables by thinly slicing green onions, red onions, carrots, and red bell pepper.


3.  In a wok, add 1 tablespoon canola oil. On high heat, brown off chicken, set aside in   a bowl.


4. Wipe the wok, add 1 tablespoon canola oil. Add vegetables. Caramelize, set aside in a bowl.


5. Combine all ingredients and adjust the seasoning. Add crispy noodles and peanuts.


6. Remove root of iceberg lettuce, peel off layer by layer. Rinse in cold water and allow to drain.


7. Build your lettuce wraps, serve with limes, and enjoy!