Soy-Mustard Chicken Lettuce Wraps

From Brian Malarkey of Searsucker Restaurant, San Diego

3 Chicken breasts

1 Tbsp sesame oil

1/2 cup light soy sauce

2 Tbsp Dijon mustard

1 tsp ginger powder

1 pinch cayenne pepper

1 tsp honey

1 head of Romaine lettuce

Mango Relish---

1 mango, diced

1/2 bunch cilantro, diced

2 limes, zest and juiced

1/4 cup red onion, diced

1 Tbsp fresh ginger, diced

For Glaze-- Combine soy sauce, Dijon mustard, honey, ginger powder and cayenne pepper in medium saucepan and cook over medium heat. Cook until sauce has reduced by half.

For Chicken--Slice chicken breasts into strips and brush strips with sesame oil. Season with salt and pepper. Lay slices on a medium-high grill for five minutes on each side. Throughout the cooking process, brush glaze over the chicken strips.

For Relish--Peel and dice mango and add to mixing bowl. Dice 1/4 cup of red onion and add to mango. Finely dice 1 Tbsp of fresh ginger root and add to mango. Chop 1/2 bunch cilantro and add to bowl. Dress relish with the juice and zest of two limes.

When chicken is fully cooked through, peel back leaves of romaine heart. Arrange one trip of chicken atop one whole romaine leaf. Continue in that fashion. Drizzle remaining glaze over the chicken lettuce wraps.

By clicking Submit users are agreeing to follow the Terms of Service
comments powered by Disqus

Most Popular Stories