I love the crunchy texture of the chicken with the crispy lettuce. This recipe was taken from The Best of Bridge “The Rest of the Best and More”. I have been making this recipe for years. I always dice chicken breast, but in the pictures posted I used equal parts ground chicken thigh with diced chicken breast.
3/4 cup hoisin sauce
1/2 tsp rice vinegar
1 tbsp liquid honey
2 tbsp water
1 tbsp fresh lime juice
2 tsp sesame oil
1 large garlic clove, minced
1 tsp freshly grated ginger
2 boneless chicken breasts
1/3 cup grated carrot
2 green onions, diagonally sliced
1 cup dry steam-fried noodles
1/2 cup unsalted peanuts, chopped
1 head iceberg lettuce, separated into whole leaves, core removed
1. In a small saucepan, over medium-low heat, blend sauce ingredients. Set aside to cool. Poach chicken in a small amount of water until no longer pink. Cool. Cut each breast in half horizontally and then dice to about 1/4″ (6 mm). In medium bowl, toss chicken, carrots and onion with enough sauce to coat. Let stand for 15 minutes. Add noodles and peanuts, gently toss with more sauce to coat.
TO SERVE: Set out lettuce and chicken mixture. Let guests wrap their own. Serve extra sauce on the side.