Ginger Chicken Stir Fry Romaine Wraps with Citrus Soy Dipping Sauce

Asian food is one of my favorites and this is a great way to enjoy it. These wraps are healthy and delicious!

First, dice the chicken into tiny pieces. Combine 2 T soy sauce, oil, ginger, garlic, and chili flakes. Mix together and pour over chicken. Refrigerate at least 2-4 hours.

Mix together the citrus juices, soy sauce, and hoisin sauce.  Chop scallions into rings and clean lettuce, chopping off the stem so each piece creates a little "boat" shape.

Next, saute the chicken at medium high heat until crispy and golden brown.

You want crispy bits in the bottom of your pan. Make sure your pan is hot enough so the marinade just about evaporates.

Add half of the citrus soy sauce to the pan. Toss to coat the chicken and cook until it forms a thickened glaze on the chicken.

Place cooked chicken in a bowl, and serve with the romaine, chopped scallions, and dipping sauce.

Next, assemble your wraps by placing a little of the chicken, scallions, and sauce into each romaine "boat".

Dip in additional sauce if desired and enjoy!

These wraps are great hot or cold and the leftovers make a great salad too.

Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy Dipping Sauce

Adapted from the original recipe courtesy of P. F. Chang's China Bistro

1 lb chicken

3 T fresh ginger, minced

1 T garlic, minced

½ t dry chili flakes

1 T olive oil

2 T soy sauce

2 heads romaine lettuce, cleaned

½ c fresh orange juice

2 T fresh lemon juice

¼ c soy sauce

1 T hoisin sauce

3 scallions, sliced thin

Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 1 tablespoon olive oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 2-4 hours.

Mix together the citrus juices, soy sauce, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each ‘spear’ and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.

Coat a very hot sauté pan lightly with olive oil. Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to “burn”, but that is the carmelization and where all the flavor comes from. Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how “wet” you want your mixture. Spoon chicken onto a plate.

Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!

The original recipe called for 3 T of soy bean oil. I substituted olive oil and only used 1 T of oil. I did not note any missing flavor as a result.

The easiest way I have found to finely chop fresh ginger is to use my garlic press. If you have another method you love, let me know!