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Five spice chicken lettuce wrap

  • 3 teaspoons soy sauce

  • 4 garlic cloves, crushed

  • 1 tablespoon packed brown sugar

  • 2 tablespoons Chinese five-spice powder

  • 1 teaspoon salt

  • 2 pounds boneless skinless chicken thighs

  • 1/2 cup white vinegar

  • 1/4 cup water

  • 1 tablespoon sugar

  • 2 medium carrots, shredded

  • 12 bibb lettuce leaves

  • 1/4 cup thinly sliced green onions

  • 2 tablespoons fresh cilantro leaves

  • sweetened shredded coconut, optional


In a large resealable plastic bag, combine the first four ingredients and ½ teaspoon of salt. Place chicken in bag, seal and turn to coat. Refrigerate 8 hours or overnight.

Next In a small saucepan, combine vinegar, water, sugar and remaining 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Place carrots in a small bowl, pour vinegar mixture over top. Refrigerate 8 hours or overnight.

Then drain and discard marinade. On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Cool slightly; slice into strips.

Lastly Divide chicken among lettuce leaves, top with pickled carrots, green onions and cilantro. Sprinkle with coconut, if desired.

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