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Tanimura & Antle Sweet Gem™ Kung Pao Chicken


"Chicken is marinated and roasted then served in a salad with carrots and red peppers in dainty lettuce cups."
Original recipe yield: 4 servings.
Servings:
4

INGREDIENTS:

  • 3 heads Tanimura & Antle Sweet Gem™ Lettuce
  • 2 (8 ounce) chicken breast boneless
  • 2 tablespoons sweet rice wine Aji Mirin
  • 4 tablespoons kung pao sauce
  • 1 tablespoon rice wine vinegar
  • 1 carrot fine julienne
  • 3 green onions, thinly sliced
  • 1/4 red pepper, finely diced

DIRECTIONS:

  1. Wash Tanimura & Antle Sweet Gem™. Remove cup size leaves and refrigerate for 1/2 hour.
  2. Combine rice wine, Kung Pao sauce and rice wine vinegar in bowl. Marinate chicken in 1/3 cup of this mix for 1 hour. Save remaining mixture for the dressing.
  3. Heat oven to 450 degrees F. Place chicken on baking sheet and pour marinade over chicken and roast for approximately 15 minutes. When chicken is cool enough to handle, slice thinly and add to the remaining Kung Pao dressing.
  4. Combine carrot, chicken, green onions, and red pepper and toss gently to combine. Place gently into washed sweet gem cups.


Tips: Internal temperature of the chicken should be 160 degrees.

Recipe created for Tanimura & Antle by Chef Don Ferch.