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J Lynne Pinot Nois - 2007 Russian River Valley and Chicken Lettuce Cups

Presented by: Tina and Paul Cuneo

Chicken Lettuce Cups

1 small carrot
1 celery rib
½ red bell pepper
½ cup red onion or shallot
(run thru small dice blade on a mandolin)
set aside

1 package of chicken tenders-rough chop, cook in frying pan with 1 tlbs oil. Chop with a pastry cutter when almost cooked through. (or chop up with knife to small dice) Set aside

Sambal Sauce

¼ cup soy sauce
1 tlbs garlic paste (or minced if you like that better)
1 tlbs minced ginger
1 ½ tlbs sambal hot sauce (find with the Asian foods)
2 tlbs preserves. (I used cranberry) apricot would be good too
1/8 cup rice wine vinegar
1 tlbs hoisin sauce
1 tsp sesame oil
Optional: ½ tsp minced cilantro and 1 tsp sesame seeds
Wisk all together in a bowl – set aside

Wonton wrappers – I use the round ones
Iceberg lettuce or butter lettuce
Toasted chopped nuts – I use cashews but peanuts are more traditional

Directions:
Lay out a lettuce leaf for each person. Use the small to med inner leaves
Fry the wonton and place on a paper towel to drain. (these fry up fast) then place one on each lettuce leaf.
In medium sauce pan over med-high heat stir fry up the veggie’s for a few minutes. Add the cooked chicken and then the sambal sauce. You can add more or less sauce depending on how hot you want this to be.
Spoon over the lettuce/wonton cup and garnish with the nuts.