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Ginger Chicken Lettuce Cups

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Posted in Dry, Crisp & Aromatic Whites, Fruity & Off-Dry Whites, Very Healthy, Apps & Snacks, Chicken, 15 to 30 Minutes

Ginger Chicken Lettuce Cups

Time: 20-30 minutes

Serves: 4-6

Inspired by: Yummy flavors of ginger-infused meals in so many Asian-style restaurants. I read about ten “ginger-chicken” recipes one day and then used the one I liked the most (by blogger Joey Randall – The Village Voice) because it seemed to be the healthiest. I may have modified it slightly.

Ingredients:

  • 12 oz skinless, boneless chicken breasts
  • 3 tablespoons grated ginger (fresh)
  • 1-3 gloves crushed garlic (fresh)
  • 3 tablespoons organic soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1-2 teaspoons red pepper flakes
  • 1 teaspoon cornstarch
  • 4 teaspoons extra-virgin olive oil
  • 1 – 2 cups thinly sliced carrots
  • 1 cup sliced red pepper
  • 1 cup sliced yellow pepper
  • 1 cup snow peas
  • 1 cup broccoli in very small pieces
  • 1 cup fresh bean sprouts
  • 1 (8 oz) can diced water chestnuts, rinsed and drained
  • 3/4 cup sliced green onions
  • 1/2 cup toasted sliced almonds
  • Butterhead lettuce (like Boston or Bibb) for 4- 6 servings

Recipe:

  • Cut chicken into thin strips.
  • Combine soy sauce, ginger, garlic, rice vinegar, honey, sesame oil, red pepper flakes and cornstarch. Pour over chicken to marinate while prepping vegetables.
  • Heat wok or large skillet. Pour in olive oil and heat. Remove chicken from marinade and carefully add to pan. Cook until tender – about 5 minutes.
  • Pour marinade over chicken. Add the veggies. Cook 3 minutes or until sauce slightly thickens, stirring often.
  • Remove from heat. Add almonds.
  • Spoon 1/4 to 1/2 cup chicken mixture into lettuce leaf and roll up.

Wine Suggestions: An aromatic white that is slightly off-dry will work well with the ginger and spice of this dish. We drank a dry, 2006 Nikolaihof Grüner Veltliner and while it’s one of my favorite Grüners with beautiful aeromatics, I think a fruiter or slightly-off dry wine would have been a better pairing. Here are a few suggestions starting with off-dry and ending with dry.

  • Esprit de Beaucastel Blanc (California)
  • Chateau Ste Michelle Eroica Riesling (Washington)
  • Slightly off-dry Riesling (Germany or Austria)
  • Torrontes (Argentina)
  • Sauvignon Blanc (California or New Zealand)
  • Grüner Veltliner (Austria)

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