4 c. finely shredded cooked chicken (1/2 in pieces)
3 scallions, thinly sliced
5 large basil leaves, slivered
3 sprigs fresh mint, chopped
1 tbsp oil
Juice of 1 lime (about 2 tbsp)
Kosher salt & fresh ground pepper
Dipping Sauce-
2 tbsp soy sauce
2 tbsp water
3 tbsp rice wine vinegar (unseasoned)
1 tbsp finely chopped fresh ginger root
1 tsp brown sugar
1-2 tsp seeded and minced jalapeño pepper
Instructions
Accompaniments-
1 head leaf lettuce, separated, washed and dried (about 10 leaves)
1 red/yellow/orange bell pepper, seeded and cut into thin strips
1 large mango, peeled, pitted and cut into thin strips
1 c. bean sprouts (or cucumber thing strips)
Additional basil and mint sprigs
1 lime, quartered
In medium bowl, toss chicken, scallions, basil, mint, oil lime juice,
salt and pepper to taste. In a small bowl, whisk together dipping
sauce ingredients. Place small amount of chicken in lettuce leaf.
Top with accompaniments and squeeze of lime. Roll lettuce up and
dip in sauce. EAT!
Originally Submitted
3/11/2013
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