Stir Fried Chicken in Lettuce Leaves
From Food and Wine magazine, April 2007
1# boneless skinless chicken, cut into strips
3 large garlic cloves, finely minced
2 T. fresh ginger, finely minced
½ t. crushed red pepper flakes
1 T. vegetable Oil
Salt and pepper
Combine all ingredients in bowl, let stand for 10-15 minutes
For the sauce:
¼ c. Chinese black bean sauce
2 T. soy sauce
1 T. sugar
1 T. cornstarch dissolved in 2 T. water
2 T. dry sherry (optional)
Mix all ingredients together in small bowl.
Pour two tablespoons of oil into sauté pan and heat until smoking. Add chicken (watch for splattering!! Use a screen, or cover initially) and allow to cook on one side until almost cooked through, about 3-5 minutes. Toss chicken and cook about 3 minutes more. Stir sauce and add to pan, stirring continually. Cook for about 2-3 more minutes.
Serve with shredded carrot and mint in lettuce leaves. Use butter lettuce or green leaf. Crushed peanuts are optional, but highly delicious.
RECIPE NOTES: The original recipe for this dish calls for boneless chicken thighs. If you like your chicken dark, go for it. I doubled the sauce recipe because we like food like this to be saucier, by all means cut it back if you prefer less sauce. I did not have sherry on hand and the dish was delicious regardless. The carrot originally is served shredded and cold, but I used the side dish and it was fine. The addition of chopped peanuts was wonderful.
It sounds really good and the picture isn’t as bad as you make out.
I love the green of the lettuce.
I would rather use white meat and not the dark.