Crispy Chicken Lettuce Wraps

Union Chicken

Crispy Chicken Lettuce Wraps

With Union Chicken “Magic” Sauce kicked up with TABASCO® Sriracha
Gluten Free, Poultry, Spicy
Union Chicken and TABASCO® have collaborated to bring you a spicy new meal kit. Build your own Lettuce Wraps using tender marinated Chicken Thighs, “Magic” Sauce infused with TABASCO® Sriracha, Pickled Carrots, Baby Cucumbers, and Candied Peanuts served with a side of Roasted Brussels Sprouts.
 
TABASCO®, the Diamond and Bottle Logos are trademarks of McIlhenny Co.
Serves 2-3
•   Easy Prep
•   Ready in 15 Minutes

$34.99

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Michael Angeloni

Executive Chef

INGREDIENTS:

  • 1 bag Chicken Thighs
  • 8oz bottle “Magic” Sauce infused with TABASCO® Sriracha
  • 4oz Chili Candied Peanuts
  • 250mL Pickled Carrots
  • 2pc Baby Cucumber
  • 1 head Bibb Lettuce
  • 1/4 bunch Cilantro
  • 1/4 bunch Mint
  • 1lb Brussel Sprouts

ITEMS NOT PROVIDED:

Make sure you’ve got a Large Oven Safe Pan, a Colander or Salad Spinner, a Chef’s Knife or Mandolin Slicer, Roasting Tray, and Two Large Mixing Bowls. You will also need Vegetable Oil or Olive Oil and Salt and Pepper. Now, let’s get cooking!


PREP INSTRUCTIONS:

COLD PREPARATION

  1. Fill two large mixing bowls with very cold water.
  2. Pick all leaves off mint and cilantro bunches and plunge into ice cold water. Let sit for at least 10 minutes.
  3. Remove the core of the bibb lettuce and carefully remove the leaves keeping them big and bowl shaped.
  4. Plunge lettuce into ice cold water and let sit for at least 10 minutes.
  5. Slice cucumbers into 1/4 inch round slices with a sharp knife or a mandolin.
  6. Remove the lettuce from the water after ten minutes and dry in salad spinner or colander, repeat the same with the herbs. Reserve with the cucumbers for plating.
CHICKEN
  1. Preheat oven to 400°F.
  2. Heat a large frying pan over medium high, and add a tablespoon of oil to pan.
  3. Remove thighs from the vac pac bag, and carefully add to the pan skin side down.
  4. Cook on the stove for about two minutes until you see a little bit of colour. Transfer to the oven keeping skin side down and cook for 10 minutes.
  5. Once an internal temperature of 165°F is reached, take out of the oven and let rest for two minutes. (Note: for crispier skin, add pan back to stove top on high heat for two more minutes).
  6. Chop the thighs into cubes, roughly one inch by one inch.
BRUSSEL SPROUTS
  1. Toss brussel sprouts in two tablespoons of oil and season with salt and pepper and place on a roasting tray.
  2. Add to the oven and cook for about 8-10 minutes until gold and brown. (Note: if you want more colour on sprouts, at seven minutes into cooking turn broiler onto high and cook for about two minutes more).
  3. Remove sprouts from pan into a bowl and toss with 1⁄4 (2oz) of “Magic” Sauce.
PLATING AND BUILDING
  • Crispy chicken thighs cut into cubes
  • Sliced cucumber
  • Dried herbs and lettuce
  • Pickled carrots
  • Candied peanuts
  • Union Chicken “Magic” sauce kicked up with TABASCO® Sriracha
  • Roasted sprouts tossed with “magic” sauce
  1. Take a lettuce cup and add a scoop of chicken, then drizzle with a tablespoon of the sauce, top with 2-3 slices of cucumber followed by a little bit of the pickled carrot. Then arrange a few cilantro and mint leaves on top and sprinkle with the candied peanuts.
  2. For the brussel sprouts, place in a serving dish and top with some of the cilantro and mint and a sprinkle of peanuts.
  3. For a little extra spice, top with TABASCO® from the miniature bottle included. Enjoy!