Prep time: 1 hour 15 min (including 1 hour pickling time)
Cook Time: 30 minutes
Total time: 1 hour and 45 minutes
Yield: 8 lettuce wraps
1/2 cup carrots, julienned
1/2 cup Kirby cucumbers, julienned
4 radishes, julienned
1 cup rice wine vinegar
4 tablespoons vegetable oil
1 1/2 tablespoons sesame oil
1 medium red onion, minced
2 tablespoons garlic, minced
1 1/2 teaspoons ginger, minced
1 tablespoon red wine vinegar
1 tablespoon light brown sugar
1/2 cup The Heat is On Peanut Butter
1/4 cup low sodium soy sauce
1/2 teaspoon ground coriander
3 tablespoons ketchup
2/3 cup hot water
Lemon juice, to taste
Lime juice, to taste
Sriracha, to taste (optional)
1 1/2 pounds pounds of boneless, skinless chicken breasts
1/2 cup all purpose flour
1/2 teaspoon salt
1 cup cooked and shelled edamame
8 large leaves of Red Boston lettuce (or your favorite large leafed lettuce)
1. Spread carrots, cucumber and radishes at the bottom of a medium size casserole dish or pan. Pour rice wine vinegar over the vegetables. Toss vegetables to coat and spread them out and set aside to pickle for at least an hour.
2. In a medium skillet heat three tablespoons vegetable with sesame oil. Add red onion and sauté until translucent, about 5 minutes. Add garlic and ginger to onions and stir to incorporate then stir in red wine vinegar and brown sugar. Cook until caramelized then remove from heat. Stir in The Heat Is On Peanut Butter, soy sauce, ground coriander, and ketchup. Add hot water and stir in quickly to thin the sauce. Add lemon and lime juice to taste and Sriracha sauce, if you like your peanut sauce spicy. Pour sauce into a medium bowl and refrigerate until ready to use.
3. In a medium bowl mix all purpose flour with salt. Cut chicken into thin strips and dredge with flour. In a large skillet heat 1 tablespoon vegetable oil and coat pan. Add floured chicken and cook in batches until chicken is browned and cooked through. Remove chicken from heat and cool on a large plate.
4. Wash lettuce leaves and carefully pat dry with a clean dishtowel or paper towels—since you’re making lettuce wraps you’ll want to make sure that your lettuce leaves remain intact. Divide chicken into 8 portions and layer on top of the lettuce leaves, then layer each leaf with pickled vegetables and sprinkle edamame on top. Top with peanut sauce and roll wraps. Assemble wraps just prior to eating and serve with additional sauce on the side for dipping. Cover and refrigerate any leftovers.