Succulent glazed chicken with cherry-chili, served in lettuce leaves with fresh garnishes for a flavorful, fresh bite.
# Components:
→ Chicken Component
01 - 500 grams boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Cherry-Chili Glaze
05 - 150 grams fresh or frozen cherries, pitted and halved
06 - 2 tablespoons honey
07 - 2 tablespoons soy sauce (or tamari for gluten-free)
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon chili garlic sauce
10 - 1 clove garlic, minced
11 - 1 teaspoon fresh ginger, grated
→ Assembly and Garnish
12 - 8 large butter lettuce leaves, washed and dried
13 - 1/2 small red onion, thinly sliced
14 - 1 small carrot, julienned
15 - 2 tablespoons fresh cilantro leaves
16 - 1 tablespoon toasted sesame seeds
17 - Lime wedges, for serving
# Preparation Steps:
01 - Combine cherries, honey, soy sauce, rice vinegar, chili garlic sauce, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat. Cook for 5-7 minutes, allowing the cherries to soften and the sauce to thicken slightly. Gently mash the cherries with a fork to create a smoother glaze. Set aside and keep warm.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the hot skillet and cook for 6-8 minutes, ensuring it is browned and cooked through.
03 - Pour the prepared cherry-chili glaze over the cooked chicken in the skillet. Stir well to ensure the chicken is evenly coated. Continue to cook for an additional 2-3 minutes, or until the glaze becomes sticky and glossy.
04 - Place a portion of the glazed chicken into each butter lettuce leaf. Garnish with thinly sliced red onion, julienned carrot, fresh cilantro leaves, and toasted sesame seeds. Serve immediately with lime wedges on the side.
