Chicken Stir-fry wraps
Featured Recipe, Nov 16 2013Another beautifully presented recipe from Natsuko we can't wait to try! When _you_ make it, don't forget to upload your cooksnap photo to show your appreciation and say 'Thanks!'
The key is adding sugar before soy sauce and that sugar is heated until glossy. When it becomes glossy, it’s a sign that the sweet taste has seeped into the ingredients. If soy sauce is added before sugar, it becomes very difficult for the sweet taste to absorb into the food.
- ½ lb. (200g) boneless, skinless chicken breast
- 1 tsp. garlic, grated
- 1 tsp. ginger, grated
- 1 TBSP. sake
- 2 tsp. potato starch
- ½ red bell pepper
- 1 TBSP. Sesame oil
- 2 TBSP. soy sauce
- 1 TBSP. sugar
- 1 tsp. mint leaves, minced
- ½ tsp. sesame seeds
- 1 head Boston lettuce
- ½ zucchini, very thinly sliced using peeler (optional)
Cut chicken in half horizontally,
and slice thinly. Season with S & P.
Put into a bowl;
add grated garlic, ginger,
and add potato starch.
Marinade for 15 minutes.
Cut bell pepper in half lengthwise, remove the white pith inside, julienne.
Heat sesame oil over medium heat. Add the chicken; cook, stirring constantly, until opaque.
Add bell pepper and sugar; cook until glossy*, stirring constantly (for about 2 min).
Add soy sauce, stir a little.
Turn off the burner, add mint leaves. Garnish with sesame seeds.
Serve in lettuce cups with zucchini.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.