This is a great accompaniment for the Soba with Pork in Sweet Ginger Scallion Sauce. It’s salty sweet and crunchy. Crisp fresh lettuce leaves make this dish a side or an appetizer.
Lettuce Wraps with Chicken (adapted from South Beach Diet)
1 tablespoon peanut oil or canola oil
1 chicken breast, coarsely chopped (about 1 cup meat)
1/2 cup finely chopped Chinese celery, leaves removed and discarded
1/4 cup chopped sweet bell pepper
4 cloves garlic, minced
2 teaspoons finely chopped ginger
1 tablespoon hoisin sauce
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar (or mirin)
1 tablespoon tamarind concentrate
12 medium and small leaves romaine lettuce
Whole salted peanuts
Heat oil in a wok over medium high heat. Add the chicken and stir-fry until no longer pink. Remove chicken to a bowl and set aside.
Add Chinese celery, peppers, garlic, and ginger, and stir-fry until the vegetables are crisp-tender.
Return the chicken to the wok and add the hoisin sauce, soy sauce, vinegar, and tamarind concentrate. Cook for 1 minute or until heated through.
Evenly divide the chicken mixture among the lettuce leaves. Garnish with the peanuts.