I love to think that I am really great about sharing recipes; that my treasure trove belongs not only to me, but to all of my friends. And while that is mostly true, sometimes I dread giving a recipe out because I love it so much. I find this all ironic because the recipes I hate to share were shared with me by others, usually dear friends. Are you following me? This is one of those recipes. Sesame Ginger Chicken is just cool (my friend JM, once again, gifted me this gem). I fix this once in a while, when friends are coming over and don’t know what to expect. It is easy, refreshing, and different. It is also addictive. While I do make it for company, I never offer to send home the leftovers. Like I said, some things are easy to share; some things aren’t.
Sesame Ginger Thai Chicken
1 head iceberg or romaine lettuce (you will be using this as a “tortilla” of sorts to hold a chicken mixture so I recommend romaine–it’s just easier to fold.)
1/3 cup boneless, skinless chicken breasts, finely chopped (That’s right. Chop the raw meat before you grill it up)
1 cup red bell pepper, finely chopped
½ Tablesp. Sugar
½ Tablesp. Salt
Sautee above ingredients in 3 Tablesp. Oil, then add
2 ½ Tablesp. Minced ginger
1 ½ Tablesp. Soy sauce
3 Tablesp. Water
1 Tablesp. Lemon juice
½ cup cashews
Cook for one more minute.
Dipping sauce:
½ cup rice wine vinegar
1 ½ Tablesp. Soy sauce
1 t. sesame oil
Serve chicken mixture wrapped in lettuce leaves, accompanied by dipping sauce.
If you enjoyed this article, please consider sharing it!
Ooh… and truth be told, JM got this gem of a recipe from Ashley C. in the Berkeley days where we really did share just about everything from recipes to actual dinners to apartments when in-laws were visiting to maternity clothes to baby clothes, to “It takes a village” style raising each other’s children. Oh, those were the days!