Earlier this month I traveled to San Luis Obispo with the family to explore new restaurants and wineries. I love trying new restaurants to get inspirations for quick and easy recipes I can share on Just One Cookbook. One of the dinners we had was at Novo Restaurant & Lounge in downtown SLO. Mr. JOC will share a review of the restaurant at a future date, but I want to talk about one of the appetizers we had, Thai Shrimp Lettuce Wraps.
I’ve had duck and squab lettuce wraps many times when dining in Chinese restaurants. I always loved the fragrant sautéed mixture with crispy fried noodle served in the lettuce cup. As you bite in the lettuce cup, you taste refreshing cool iceberg lettuce as it blends perfectly with the warm flavorful moist meat mixture.
At Novo, their interpretation of the lettuce wrap was quite different. Their lettuce wraps were served with sides of julienned carrots and daikon, with fresh mint and cilantro on butter lettuce. You could order it with different choices of protein including tofu, steak, or prawns and top your wraps with Thai chili sauce or fish sauce.
It was so simple yet the combination of the herbs and vegetables was so refreshing and flavorful, and the spicy Thai chili sauce just makes you want to eat more. After eating it, I couldn’t wait to make it and share it with you. It’s easy, simple, and delicious, and it’s a perfect appetizer to serve it at my next party.
I realized I could easily make the same dish at home very quickly with the ingredients I had in the fridge. For my protein, I used boneless chicken breast instead since it’s my children’s favorite meat.
Speaking of chicken, recently I’ve tried Tyson®Fresh Chicken when preparing meals for my family. I trust Tyson Fresh Chicken products because they have 75 years of history producing chicken raised by family farmers. The meats are easy to work with because they are hand trimmed and save you time and effort when preparing your dish. If you want healthy chicken choices for your family, Tyson Fresh Chicken is the next best thing to being fresh off the farm. Because it is all natural* with no added hormones or steroids**, and arrives at your store fresh, delivered within days from leaving the farm.
I marinated the chicken breasts for this recipe and while waiting for the flavors to be absorbed, I cut up all the veggies to get ready for my lettuce wraps. Trust me, once you had these lettuce wraps, you can’t resist eating just one.
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- 1 Tbsp. olive oil
- 1 lb. Tyson Boneless Skinless Chicken Breast
- 1 carrot
- 3 inch daikon (green top part is sweeter)
- 1 head butter lettuce
- ¼ cup peanuts (optional)
- 1 handful mint
- 1 handful cilantro
- Freshly ground black pepper
- 2 Tbsp. soy sauce
- 2 cloves garlic, minced
- 1 scallion, chopped
- 1 tsp. corn starch
- ¼ cup Thai sweet Chili Sauce
- 1 Tbsp. roughly chopped cilantro (optional)
- Pound the chicken breast to an equal thickness.
- Put the chicken breast in a large bowl and add all the marinade ingredients in the bowl. Rub the chicken with the marinade and set aside for 15 minutes.
- Using a julienne slicer, cut carrot and daikon into matchstick sized strips. If you don’t have a julienne slicer, cut into thin sheets first, then cut into matchstick sized strips.
- Coarsely chop the peanuts with a knife or grind them in a mortar and pestle. Put the Thai chili sauce and chopped cilantro in a small dish.
- Heat the oil in a large grill pan (or regular frying pan). When the pan is hot, place the chicken into the pan without adding marinade (To brown the meat nicely, we do not add any liquid). Cover and cook the chicken on medium-high heat for 2-3 minutes, until golden brown on the bottom.
- Flip and cover to cook for another 2-3 minutes till the meat is cooked through. If the meat is browning too fast, lower the heat.
- Take out the chicken and cut into small cubes.
- To serve, place the chicken, butter lettuce, julienned vegetables, peanuts, and herbs on the plate. To eat, lay the lettuce leaf on a platter, then put some of the chicken, julienned carrots and daikon, herbs onto the leaf. Sprinkle with the peanuts and drizzle with sweet chili sauce to eat. Enjoy!
Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.