Lemongrass Lettuce Wraps with Pickled Vegetables

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2 Servings
Qty Unit Ingredient
12 oz Chicken Thighs
1 med Head of Romaine Lettuce
2 med Carrots (80 g)
1 med Cucumber (150 g)
3 large Radishes (100 g)
1 large Red onion (290 g whole, 225 g cut)
⅓ cup Quick Pickle Brine
2 tbsp Lemongrass Paste
  1. Prep
    1. Remove and clean Romain lettuce leaves
    2. Julienne or grate the carrot
    3. Slice the cucumber into thin, bite sized pieces
    4. Slice the radishes into thin, bite sized pieces
    5. Cut the red onion into thin sticks
    6. Cut the chicken into bite sized pieces
  2. Pickle Vegetables
    1. Combine carrot, cucumber and quick pickle brine and set aside (the longer the better)
  3. Cook Chicken
    1. Add lemongrass paste and onions to pan.
    2. Cook for a couple of minutes until onion starts to soften.
    3. Season chicken and add to pan. Cook 4 to 6 minutes until done but still moist.
  4. Plating
    1. Set out Romain leaves, a bowl with the chicken mixture, and a bowl with the pickled vegetables and radishes.
    2. Combine to make cups