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Stir-Fried Chicken in Lettuce Leaves
© Lucy Schaeffer

Stir-Fried Chicken in Lettuce Leaves

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

Chef Way After Richard Reddington marinates this Asian-style chicken for a minimum of three hours, he sautés it with eggplant, carrots, scallions and mint.

Easy Way Marinate the chicken for just 10 minutes before stir-frying, then serve it with shredded carrot, sliced scallions and fresh mint, plus green-leaf lettuce leaves for wrapping.

  1. 1 pound skinless, boneless chicken thighs, cut into 1/2-inch dice
  2. 3 large garlic cloves, very finely chopped
  3. 1 1/2 tablespoons very finely chopped fresh ginger
  4. 1/2 teaspoon crushed red pepper
  5. 3 tablespoons vegetable oil
  6. Salt and freshly ground black pepper
  7. 1 tablespoon soy sauce
  8. 1 1/2 teaspoons dry sherry
  9. 1 1/2 teaspoons Chinese black bean sauce
  10. 1 1/2 teaspoons sugar
  11. 3/4 teaspoon cornstarch dissolved in 2 tablespoons water
  12. 1 head of green-leaf lettuce, leaves separated
  13. 1 large carrot, coarsely shredded on a box grater
  14. 4 scallions, thinly sliced
  15. 1/4 cup shredded mint
  1. In a medium bowl, toss the diced chicken thighs with the garlic, ginger, crushed red pepper and 1 tablespoon of the oil and season with salt and pepper. Let the chicken stand for 10 minutes.
  2. Meanwhile, in a small cup, combine the soy sauce with the dry sherry, black bean sauce and sugar. Stir in the dissolved cornstarch.
  3. Heat a large skillet or wok until very hot to the touch. Add the remaining 2 tablespoons of vegetable oil and heat until smoking, swirling the skillet to coat with the hot oil. Add the marinated chicken and stir-fry over high heat until browned all over, about 10 minutes. Stir the sauce and add it to the chicken, stirring to coat; cook just until the sauce is thickened and glossy, about 1 minute.
  4. Arrange the lettuce leaves, shredded carrot, sliced scallions and shredded mint in separate serving bowls and serve with the chicken.

Suggested Pairing

The acidity of a Spanish Tempranillo, such as one from Ribera del Duero, helps it stand up to the intensity of flavor in this dish, Chris Blanchard says.