Chicken stir-fry Wraps

By Natsuko Kure
November 14, 2013
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Author Notes: Video Recipe HERE ---------------------------------------------------------------------------------------- Kure

Serves: 2

  • ½ lb. (200g) boneless, skinless chicken breast
  • 1 tsp. garlic, grated
  • 1 tsp. ginger, grated
  • 1 TBSP. sake
  • 2 tsp. potato starch
  • ½ red bell pepper
  • 1 TBSP. Sesame oil
  • 2 TBSP. soy sauce
  • 1 TBSP. sugar
  • 1 tsp. mint leaves, minced
  • ½ tsp. sesame seeds
  • 1 head Boston lettuce
  • ½ zucchini, very thinly sliced using peeler (optional)
  1. Cut chicken in half horizontally, and slice thinly. Season with S & P. Put into a bowl; add grated garlic, ginger, sake, and potato starch. Marinade for 15 minutes.
  2. Meanwhile, Cut bell pepper in half lengthwise, remove the white pith inside, julienne.
  3. Heat sesame oil over medium heat. Add the chicken; cook, stirring constantly, until opaque. Add bell pepper and sugar; cook until glossy*, stirring constantly (for about 2 min). Add soy sauce, stir a little.
  4. Turn off the burner, add mint leaves. Garnish with sesame seeds.
  5. Serve in lettuce cups with zucchini.
  6. When it becomes glossy, it’s a sign that the sweet taste has seeped into the ingredients. It’s important to do before adding soy sauce. If soy sauce is added before sugar, it becomes very difficult for the sweet taste to absorb into the food.

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