Spicy Chicken Lettuce Wraps
After a served at a corporate luncheon and the recipe was requested by several members of the group – so here it is.
12 oz sweet chili sauce
8 oz low sodium soy
4 oz sesame oil
1 Tbs hot chili oil
1/4 cup lime juice
8 oz vermicelli rice noodles chopped
1 cup cooked chicken well chopped (leftover rotisserie chicken works great)
1/4 c green onion chopped
1/4 c cilantro chopped
1 shredded carrots
1/4 cabbage shredded (optional)
Serve on Romaine or Iceberg lettuce leaves
We make the sauce in a large Mason jar – you don’t have to, but it make it easy to store.
In mason jar add 12oz sweet chili sauce (best deal at Asian market on 5th St.), then fill to 20oz mark with low sodium soy, fill to 24oz with sesame oil, add hot chili oil and 1/4 cup lime juice. Shake, refrigerate.
Soak rice noodles in cold water till soft, drain, chop – you can pulse in food processor, as well.
Combine chicken, noodles and vegetables in bowl, add ½ cup of the sauce (or to taste). Store rest of the sauce in fridge for up to a month.
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