Spicy Asian Chicken Wraps (Low Starch)

IMG_4535This recipe came about as a combination of my cravings for San Choy Bau, Peking Duck and Burritos. The only thing I should tell you is that soy sauce and some spices contain trace amounts of starch. So if you are incredibly sensitive to starch I would leave those parts out. However, I never react to them.

For the chicken marinade you will need:

  • Juice of 1/2 lime
  • 2 cloves garlic, crushed
  • 1 thumb-sized piece of ginger, finely grated
  • 2 shallots, finely chopped
  • 2 small hot chillies, finely chopped
  • 1 tsp turmeric powder
  • 1 tsp ground coriander seeds
  • 1/2 tsp ground cumin seeds
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 tsp sesame oil
  • 1/2 cinnamon stick
  • 1 star anise

You will also need:

  • 2 chicken breasts (or approximately 600g boneless chicken), cut into small chunks
  • 1 tbsp peanut oil
  • Iceberg lettuce
  • 1/2 red capsicum
  • 1/2 lebanese cucumber
  • 2 more shallots, sliced diagonally
  • 2 more small red chillies, sliced lengthways
  • Hoisin sauce for drizzling
  • Handful of crushed, unsalted peanuts

To make it happen:

  1. Place the chicken in a large bowl, drizzle with lime juice and give it a stir to make sure it’s all covered. Allow the chicken to sit in the lime while you are making the marinade. This will help soften the meat.
  2. Combine the garlic, ginger, chilli, shallots, turmeric, coriander and cumin in a mortar and pestle and grind until a paste is formed.
  3. Stir in the soy sauce, honey, sesame, cinnamon and star anise. Mix through the chicken, cover the bowl with plastic wrap and allow to marinate for at least 1 hour.
  4. While you are waiting, prepare the veggies. Carefully break leaves off the iceberg lettuce. I find it helps to hold it under a running tap and allow the weight of the water to separate the leaves. Slice the capsicum and cucumber into thin strips.
  5. Heat the peanut oil in a large frypan over high heat. To test the temperature of the pan place one piece of chicken in the oil. If it doesn’t sizzle immediately, it is not hot enough. Chicken needs to cook very quickly over high heat to prevent it from becoming chewy. Turn the chicken as you cook it to ensure no side is left undercooked.
  6. Serve the chicken in an iceberg lettuce leaf, topped with capsicum, cucumber, shallots, chilli, hoisin sauce and crushed peanuts.

Success!! Asian cravings satisfied!


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