1 Small Onion Minced
2 Medium Cloves Garlic Minced
1 Pound Chicken of your choice (I prefer Thigh Meat), diced small
1 Red Bell Pepper Seeded and Diced
1 tsp Minced Ginger
1 tsp each Soy and/or Fish Sauce
2 Tbsp Hoisin sauce
1 Head of Lettuce or Cabbage Broadleaf Variety of your choice, for wrapping
½ Cup Chopped Fresh Basil
½ Cup Roasted Almonds or toasted Ramen Noodles
In a large sauté pan, heat the oil over medium heat. Add onions and garlic cook until soft.
Add Chicken and cook till browned, about 5 minutes.
Stir in Pepper, Pineapple Balsamic, Fish Sauce, Hoisin Sauce, Ginger, and Kaffir Lime Vinegar. Continue cooking until the chicken is fully cooked, about 10 to 15 minutes.
Serve chicken in shallow dish alongside a plate of lettuce leaves.
Fill leaves with chicken and serve with a sprinkle of basil and almonds.
From the kitchen of Shannon Burke, manager of Spirits & Spice Jackson Hole
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