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Recipe: Chicken Stir Fry in Lettuce Wraps
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Ingredients
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| Ingredient |
Qty. |
Unit |
| cloves of garlic |
4 |
ea |
| green onions, diced, white section reserved |
4 |
ea |
| skinless, boneless chicken breasts, diced |
2 |
ea |
| can of water chestnuts, minced, medium dice |
1 |
ea |
| frozen peas, slightly thawed |
1/2 |
c |
| medium carrots, medium dice |
2 |
ea |
| soy sauce to taste |
1 |
ea |
| sugar |
2 |
TBSP |
| kosher salt to taste |
1 |
ea |
| big washed, whole lettuce leaves, choose something rollable |
4 |
ea |
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Instructions
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1) Pre-heat cast iron skillet/wok to unfathomable hotness on stove top.
2) Work garlic and onion whites and a pinch of kosher salt with mortar and pestle (or food processor, chop-o-matic, etc.) into a nice paste.
3) Add about 2 Tbsp vegetable oil to cast iron skillet, allow it to get hot, then drop in the garlic and onion paste. Stir fry for about thirty seconds, but move on to step 4 if it cooks too quickly.
4) Add chicken. Stir fry until nearly cooked.
5) Add a drop more of oil to center of pan. Add carrots and water chestnuts, with fat pinch of salt. Stir fry for another thirty seconds or so (we want these to stay crunchy.)
6) Add peas, green onion, a couple dashes of soy sauce, and sugar. Stir to combine, then remove from heat. Or remove from heat and stir to combine: if you're cooking in cast iron it doesn't make much difference.
7) Serve with lettuce leaves -- either roll into a burrito/spring roll sort of thing, or just serve over top. Leftovers can be reheated or served with rice or rice noodles.
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Yield
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4 generous servings
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Source
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Sean and Annie Original
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Recipe submitted by Annie
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