I love Asian cuisines with Vidal Blanc. The sweetness of the wine works so well with the spiciness of the food. This dish works well with chicken, pork, and shrimp. Give it a try with your favorite protein!
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
Meat FIlling:
- 1 T. olive oil
- 1 t. Sesame oil
- 1 lb ground chicken breast
- 4 cloves garlic, finely minced
- 1 T. soy sauce
- Pinch red pepper flakes
- ½ t. Salt
- ¼ t. Black pepper
Wrap Sauce:
- ⅔ c. sweet chili sauce
- 3 T. peanut butter
- 2” x 1” piece of ginger root, finely minced
- 1 T. soy sauce
- Pinch red pepper flakes
For assembly:
- 2 heads Boston Bibb Lettuce, leaves separated and washed
- 1 c. shredded carrots
- ½ small head cabbage, shredded
- ½ c. cilantro leaves
- 6 green onions, thinly sliced
Directions:
Step 1:In a medium fry pan, heat the oils. Add the ground chicken and garlic, and cook until the chicken is cooked through. Add the soy sauce, pepper flakes, salt, and pepper. Remove from heat and cover with aluminum foil to hold warm.
Step 2: In a small bowl, mix together the sauce ingredients until the peanut butter is well mixed through. At this point, the peanut butter may look slightly striated through the sauce. That is fine! Set aside.
Step 3: To assemble, lay out the lettuce leaves and top with 2 T. of the meat filling then a sprinkle of the carrots, cabbage, cilantro, and green onions. Add a spoon of sauce and wrap the lettuce leaves to close.