Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy
Flavors of China, by Philip Chiang, P.F. Chang's China Bistro. Total time: 15 to 30 minutes; marinade: 2 to 4 hours; cooking time: about 10 minutes. Difficulty: easy. (Country: China — Chinese-American restaurant dish.)
🍳 Cook: 10 min
Ingredients
| 500 g / 1 pound | chicken | |
| 2 heads | romaine lettuce | |
| 2 (1 ounce) | scallions | |
| 1 or 2 Tbsp. | soy bean oil or vegetable oil | |
| 3 Tbsp. | 45 ml | fresh ginger, minced (marinade) |
| 1 Tbsp. | 15 ml | garlic, minced (marinade) |
| 1/2 Tsp. | 2.5 ml | dry chili flakes (marinade) |
| 2 Tbsp. | 30 ml | soy bean oil or vegetable oil (marinade) |
| 2 Tbsp. | 30 ml | soy sauce (marinade) |
| 125 ml / 1/2 cup | fresh orange juice (citrus soy) | |
| 1 Tbsp. | 15 ml | fresh lime juice (citrus soy) |
| 1 Tbsp. | 15 ml | fresh lemon juice (citrus soy) |
| 60 ml / 1/4 cup | soy sauce (citrus soy) | |
| 1 Tbsp. | 15 ml | hoisin sauce (citrus soy) |
Instructions
Preparation 1 (marinate the chicken):
- Dice the chicken into tiny pieces.
- Place the chicken in a mixing bowl and add 2 Tbsp. soy bean oil, ginger, garlic, chili flakes and 2 Tbsp. soy sauce. Mix together in a circular motion until well combined. Let marinate in the refrigerator for 2 to 4 hours. Preparation 2 (citrus soy and garnish):
- Whisk together the 3 citrus juices, soy sauce and hoisin sauce. Reserve until needed.
- Clean the romaine lettuce, chopping off the stem, peeling each spear and running under clean cold water. Reserve in the refrigerator until ready to use.
- Chop the scallions into rings and reserve chilled. Cooking:
- Coat a very hot sauté pan lightly with soy bean oil.
- Lay the chicken around the pan, being careful not to pile too many pieces on top of each other. Sear until crispy and golden brown, about 2 1/2 minutes. Once brown, toss gently and sear another 2 1/2 minutes. The pan will appear to "burn", but that is the caramelization where all the flavor comes from.
- Add half of the citrus soy mixture to the pan and coat well. Let the sauce glaze and thicken on the chicken, adding more or less depending on how "wet" you want it. Spoon the chicken onto a plate. Presentation:
- Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!