Ginger Chicken Stir-Fry Romaine Wraps with Citus Soy

By JJCR

Ingredients

• 1 lb. chicken
• 3 tbsp. fresh ginger, minced
• 1 tbsp. garlic, minced
• 1/2 tsp. dry chili flakes
• 3 tbsp. soy bean oil or vegetable oil
• 2 heads romaine lettuce, cleaned or butter lettuce
• 1/2 cup fresh orange juice
• 1 tbsp. fresh lime juice
• 1 tbsp. fresh lemon juice
• 1/4 cup soy sauce
• 1 tbsp. hoisin sauce
• 1 oz. scallions, sliced thin
• 2 tbsp. soy sauce

Preparation

Step 1

Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tbsp. soy bean oil, ginger, garlic, chili flakes and 2 tbsp. soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 2-4 hours.

Mix together the citus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each spear and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.

Coat a very hot saute pan lightly with soy bean oil. Lay the chicken around the saute pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 1/2 minutes. Once chicken is brown, toss gently in pan and sear another 2 1/2 minutes. The pan will apppear to burn, but that is the carmelization and where all the flavor comes from.

Add 1/2 of the citrus soy mixture to the saute pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how wet you want your mixture. Spoon chicken onto a plate.

Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy.

This recipe can also be done with baby shrimps, fish, and beef




P. F. CHANG'S CHINA BISTRO