Sriracha Chicken Tender Lettuce Wraps
~ Mary ~
Here’s another bright dish that doesn’t have to wait until spring. It’s always good, in the winter, to use the oven to its fullest – that way when you’re finished baking you can turn it off and leave the door wide open to let the heat escape and stay toasty warm. At least that’s always been my strategy.
……um, it IS spring, I made this sometime in January – and obviously got my post ready then too. Somehow it kept getting pushed back, and pushed back further and further down the line – sorry to keep it from you for so long!
If you’re not familiar with Sriracha CHOW.com recently did a piece on it. I liken it to a smoother Red Hot sauce.
Here are two other fajita style recipes you might enjoy:
adapted from Bon Appetit
Marinade in ziploc bag for a minimum of 4 hours and up to a day:
2 Pounds Chicken Tenders cut in half lengthwise
1/2 Cup Chopped Green Onions
4 Tbsp Soy Sauce
3 Tbsp Sriracha Sauce
1 Tbsp Sugar
1 Tbsp Minced Ginger
1 Tbsp Minced Garlic
Drain marinade and coat chicken in:
1 Cup Panko Bread Crumbs
2 Tbsp Toasted Sesame Seeds – optional
Bake in oven that has been pre-heated to 475 – 500 for 7-10 minutes until crispy, slightly golden and cooked all the way through. Assemble by placing chicken in lettuce, like a fajita and adding some sauce and accouterments.
Blend all ingredients together in small mixing bowl:
¼ Cup Lime Juice
3 Tbsp Olive Oil
2 Tbsp Soy Sauce
2 Tbsp Sriracha Sauce
2 Tbsp Sugar
1 Tbsp Sesame Oil
1 tsp Dry Ginger
1 Head Large Leaf Lettuce
6-10 Red Radishes trimmed and sliced
Handful rough cut Cilantro
Sliced Cucumbers – skin on