Cook Like a Pro, Chef Bruce Shares his Lemongrass Chicken Lettuce Wraps Recipe
- 4 oz fish sauce
- 4 oz lemongrass
- 8oz sugar
- 6 cloves garlic
- 1 cup sambal chili paste
- 2 cups water
Combine all ingredients into a blender and blend until smooth. Flavor should be salty, sweet, and spicy.
1 lb chicken thigh meat, boneless skinless and finely minced
4 oz. water chestnuts, small diced
4 oz. shitake mushrooms, small diced
4 oz. white onion, small diced
2 oz. canola oil
2 heads butter lettuce, cleaned and discard of all leaves with blemishes
2 each limes, cut into wedges
Marinate the chicken for 24 hours.
In a hot sauté pan, add the canola oil and start to sauté the marinated chicken. Once the chicken is half way done, add the diced onion, water chestnuts and mushrooms. It is important to make sure the heat is on very high so that caramelization occurs and will add to the flavor of the dish.
Once the chicken is cooked through, the dish is ready to serve.
Serve with the cleaned butter lettuce cups and lime wedges.
Serves 4 people