Teriyaki Lettuce Wraps With Pickled Cucumber

Let’s be honest, sometimes it’s fun to put the knife and fork down and eat with your hands.  If you’re looking for something a little more interesting for guests or just want to mix up your weekly dinners with something new, this will do the trick.  Fresh, light, sweet and tangy this lettuce wrap is satisfying and delicious. 

 

 List of Ingredients- (Serves four)

1 head of radicchio

1 cucumber

1 carrot stick

¼ cup cilantro

4 chicken thighs

1 cup of teriyaki sauce

1 cup rice wine vinegar

2 tablespoon brown sugar

1 teaspoon of chopped ginger

1 teaspoon soy sauce

1 teaspoon chinese five spice powder

 

In a bowel combine the teriyaki sauce, 1/4 cup rice wine vinegar, soy sauce and Chinese five spice powder.  Add the chicken thighs and allow to marinate in the fridge for 4-8 hours.    

The next step is getting the cucumbers into the pickling liquid. Start by adding ¾ cup rice wine vinegar into a sauce pan with the brown sugar and ginger. Cook on medium just long enough for the sugar to dissolve completely. Let the pickling liquid cool, you can add a few ice cubes to speed up the process. Pour the liquid over thinly sliced cucumber rounds and leave them in the fridge for minimum 30 minutes, but no longer than 2 hours. 

I prefer to cook the chicken on the grill if possible, but baking them in the oven will work just fine.  325 for 45 minutes will allow for juicy chicken with crispy skin.  

Cut the core out of the Radicchio and carefully peel off whole leafs.  I find soaking them for a few minutes in an ice bath will add crispness to the lettuce and remove some of the bitterness.  Peel and cut your carrot into thin strips.   Once the chicken has cooled for 5 minutes take the meat off the bone and cut into bite size pieces.  Assemble your lettuce wraps and enjoy!