Ginger Chicken Stir-Fry Romaine Wraps With Citrus Soy (Pf Chang) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 16 |
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I'm hoping it's as tasty as the dishes I've tried at their restaurant. A note on the site said this can also be made with baby shrimp, fish, or beef. Vegetable oil can be used if you don't have soy bean oil. Ingredients:
1 lb chicken, diced into tiny pieces |
3 tablespoons soy bean oil |
3 tablespoons fresh ginger, minced |
1 tablespoon garlic, minced |
1/2 teaspoon dry chili flakes |
2 tablespoons soy sauce |
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 |
2 heads romaine lettuce, cleaned |
1 ounce scallion, sliced thin in rings |
Directions:
1. 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. Marinate in refrigerator for 2-4 hours.
2. 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.
3. Coat a very hot sauté pan lightly with soy bean oil. Sauté the chicken (in a thin layer), searing until crispy and golden brown, about 2 1/2 minutes. Once chicken is brown, toss gently in pan and sear another 2 1/2 minutes. The pan will appear to “burn”, but that is the carmelization and where all the flavor comes from.
4. 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.
5. Wrap the chicken mixture onto the romaine lettuce and top with scallion rings. Serve and enjoy!
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