Oriental Chicken Wrap with Orange Ginger Dressing
Ingredients:
Chicken Marinade:
- 1kg chicken thigh, cut into cubes
- 3 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp light soy sauce
- 1/2 tsp pepper
Combine all ingredients and marinate for at least 2 hours.
Stir-Fry:
- vegetable oil
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp rice wine
- 1 tbsp Hoisin sauce
- 1 tbsp Oyster sauce
- 1 tbsp chili sauce
- juice and zest of 1 lemon
In a wok, over high heat, sauté ginger and garlic until aromatic. Add marinated chicken and the rest of the ingredients. Stir-fry until chicken is cooked (about 3 minutes)
Dressing:
- juice from 1 orange
- 1 tsp orange zest
- 1 tsp ginger, grated
- 2 tbsp rice vinegar
- 1 tsp honey
- 1/4 cup olive oil
- salt and pepper to taste
Whisk all ingredients in a bowl. Set aside
To serve:
- lettuce leaves
- carrots, julienne
- cucumber, julienne
- toasted sesame seeds
- spring onion, thinly sliced
To assemble:
Place individual leaves in a plate. Add carrots, cucumber and cooked chicken. Sprinkle sesame seeds and garnish with spring onion on top. Serve dressing on the side.
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