1 pound chicken
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon dry chili flakes
3 tablespoons soy bean oil or vegetable oil
2 heads romaine lettuce, cleaned
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 ounce scallions, sliced thin
2 tablespoons soy sauce
Dice the chicken into tiny pieces. Place the chicken in a mixing
bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili
flakes and 2 tablespoons soy sauce. Mix together in circular motion
until well mixed. Let marinate in refrigerator for 2-4 hours.
Mix together the citrus juices, soy, and hoisin sauce with a whisk.
Reserve until needed. Clean the romaine lettuce, chopping off the
stem, peeling each 'spear' and running under clean cold water.
Reserve in refrigerator until ready to use. Chop scallions into
rings and reserve chilled.
Coat a very hot sauté pan lightly with soy bean oil. Lay the
chicken around the sauté pan being careful not to lay too many on
top of each other. Sear the chicken until crispy and golden brown,
about 2 1/2 minutes. Once chicken is brown, toss gently in pan and
sear another 2 ½ minutes. The pan will appear to "burn", but that
is the carmelization and where all the flavor comes from.
Add 1/2 of the citrus soy mixture to the sauté pan and coat well.
Let the sauce coat the chicken until it is glazed, and thickens on
the chicken. Add more or less depending on how "wet" you want your
mixture. Spoon chicken onto a plate.
Wrap the chicken mixture in romaine lettuce and top with scallion
rings. Serve and enjoy!
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