Sriracha Honey Chicken Lettuce Wraps With Rainbow Slaw Recipe 425

SRIRACHA-HONEY CHICKEN LETTUCE WRAPS WITH RAINBOW SLAW RECIPE - (4.2/5)

Steps:

• 1 head of iceberg lettuce, leaves separated, cleaned and dried 1 lime (cut into wedges), fresh cilantro, and diced chili to garnish Cut chicken into 2-inch pieces and place in a large bowl. Cover with buttermilk and refrigerate overnight. Julienne cabbage, carrots, red and yellow peppers and snow peas for the slaw. Place in a large bowl. Add cilantro, basil and Thai chili. In a small bowl, mix together vegetable oil and sesame oil, rice wine vinegar, soy sauce, maple syrup, Sriracha and lime juice. Add minced garlic and ginger and set aside. Dress slaw just before serving to keep the veggies nice and crisp. In a medium bowl, mix together 1/4 cup soy sauce, 1/4 cup peanut oil, honey and 2 tablespoons of Sriracha for the glaze and set aside. In a large bowl, mix together flour, salt and pepper, and dredge each piece of chicken well, completely coating with flour. Heat 3 inches of canola oil to 350° in a large saucepan. Working in batches, fry chicken, turning every couple minutes until golden brown and cooked through (5 - 6 minutes). Remove from the oil and toss in Sriracha-honey glaze. Dress the slaw with vinaigrette and serve family-style with the chicken and lettuce wraps.

CHICKEN AND SHRIMP LETTUCE WRAPS RECIPE - (3.4/5)

Steps:

• In a medium bowl, thoroughly mix soy sauce, sugar, garlic, and ginger. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes. Add chicken, shrimp, water chestnuts, and sauce mixture. Cook and stir until mixture is hot, about 2 minutes. Remove from heat, and stir in sesame oil and scallions. Let cool slightly, and then distribute among lettuce leaves!

SRIRACHA CHICKEN LETTUCE WRAPS

Steps:

• For the marinade: Combine all ingredients and whisk together. Pour over the chicken thighs in a large ziplock bag and refrigerate at least 1 hour or up to overnight.
• Heat the grill. Oil the grill grates. When the grill is ready, place on the chicken thighs, keeping an even layer of marinade, if possible, which will provide caramelization. Grill about 2 minutes, then turn 45 degrees to get grill marks. Grill another 2 min before flipping, then repeat on the other side. This should take about 8 minutes and the thighs should be bare char marks and perfectly cooked through on the inside. About 3 minutes before the thighs are finshed, place the prepared green onions on the grill. Allow the thighs to rest for about 10 minutes then slice against the grain.
• To build a wrap, open a lettuce leaf. Place in a bit of chicken, fresh cilantro, grilled green onions and top it off with a generous amount of Sriracha.