Easy teriyaki chicken lettuce wraps
1) In a small bowl, whisk (đánh đều ) together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside
2. In a food processor, ( máy xay) combine carrots and onion. Pulse until finely chopped ( nhuyễn) Add chicken, then pulse several times to begin chopping chicken. Add sauce, then continue pulsing just until chicken is well chopped, but not ground
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3. In a large skillet (chảo rán) over medium-high, heat the oil. Add the chicken and cook, stirring often ( quấy liền tay) and breaking up (đánh tan) any clumps (cục), until cooked through (chín), about 8 minutes. In a small glass, stir ( quấy) together the cornstarch and water, then add to the skillet. Stir and cook for another 2 minutes.
4. Transfer the chicken to one side of a serving platter. Arrange the lettuce leaves on the other side. Diners help themselves by spooning the chicken into individual leaves, using the leaves as they would a sandwich wrap.
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Ingredients
• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 1 tbsp grated fresh ginger
• 1 tsp garlic powder
• 1 tsp hot sauce
• 1 tsp fish sauce
• 3 medium carrots, cut into chunks
• 1 small yellow onion, quartered
• 1 1/2 lbs boneless, skinless chicken thighs
• 2 tbsp canola oil
• 1 tbsp cornstarch
• 2 tbsp cool water
• 1 head Boston lettuce, separated into leaves (or similar broad, tender lettuce)
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Cách thức nấu phở bò cho ngon
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