This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Chicken Lettuce Wraps
From Chef Lesli Sommerdorf for Harmons
7 oz chicken breast or ½ (14-oz.) package extra-firm tofu, cut into ½” strips
1 Tbsp soy sauce
1 Tbsp vegetable oil
Salt and freshly ground pepper
1 tsp toasted sesame oil
1 romaine heart
1 small carrot, julienned
¼ English hothouse cucumber, halved lengthwise, seeded, julienned
Shredded beef jerky, for serving
Lime wedges, for serving
Fresh mint leaves, optional, for serving
Sweet chili sauce, for serving
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper or a silicone mat.
Cut chicken into ½” strips, place on prepared sheet, toss with soy sauce and vegetable oil, and season with salt and pepper. Cook chicken, tossing once or twice, until a thermometer registers 165 degrees, 20–25 min. Drizzle with sesame oil and toss to coat.
If using tofu, place on a paper towel-lined rimmed baking sheet. Top tofu with 2 more layers of paper towels and place a heavy frying pan on top. Let drain 15 min. Remove paper towels and slice tofu into ½" strips. Toss tofu with soy sauce and vegetable oil on baking sheet; season with salt.
Serve protein inside lettuce leaves with carrots, cucumbers, shredded beef jerky, lime wedges, mint, if using, and chili sauce alongside. Assemble just before eating.