I don’t know about you but I just love the flavor of Hoisin sauce not sure what it is about it but it is soooo good. I had a craving for it the other day and when I took the boneless chicken breast out of the freezer I kind of thought that a lettuce wrap would be a good thing to make. I included the avocado because I am still celebrating the beginning of avocado season. Anyway this is a dish that is from the gut one never knows what is in the frig or cabinets and what tickles the taste buds until you see it.
- 1 boneless chicken breast
- Pinch of salt
- 1-2 tablespoons Hoisin sauce
- 1 small shallot diced finely
- 1 carrot thinly julienned
- A few asparagus (depending on size) thinly julienned – another spring crop delight!
- Small handful of raw cashews – minced
- Romain or Boston lettuce leafs
Pound the chicken breast to about ¼” thickness and dice roughly
Pan sear in a drizzle of olive oil until lightly browned about 2-3 minutes over medium heat.
Remove to cutting board and dice finer pieces
Return to pan add shallot cook about 1 minute
Add carrot, asparagus and cashews and cook for about 1-2 minute add the hoisin sauce and stir to coat.
Spoon into lettuce and enjoy.
I just sliced the avocado and drizzled with my 18 year old balsamic vinegar
Oh I used the leftovers in my salad that I brought for lunch today!!
Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce ( stevesacooking.com)
Q. I’ve heard hoisin sauce is like a Chinese barbecue sauce, but I’m not sure if that’s true. What exactly is hoisin sauce?
A. In some ways, hoisin sauce is like a Chinese barbecue sauce: it’s used in Chinese cooking much like barbecue sauce is used in American cooking.
The Chinese use hoisin sauce as a glaze for meats and as a condiment. Hoisin is a reddish-brown sauce that’s salty, sweet, and spicy.
Hoisin sauce is made from soybean paste, garlic, chilies, and various spices, and can contain sugar and vinegar.
Hoisin sauce is also sometimes called Peking sauce, because it’s used in making Peking duck.
Hoisin is a great glaze for meat and fish. A little dab of hoisin sauce also gives extra flavor to stir-fry and noodle dishes.