ShopRite’s signature line of bottled sauces are great for use on both the grill and indoors, and are suitable for both cooking and dipping. For my recipe with this sauce, I chose the Asian Sesame Garlic variety. With it being quite hot out, I opted to share a weeknight favorite that comes together quickly, and uses only the stove top. Rolling your own lettuce wraps is fun for everyone at the table. You probably won’t think of ordering Chinese in a pinch again with this healthy option up your sleeve.
While I often riff up an Asian sauce for the cooked chicken in this dish, ShopRite’s Asian Sesame Garlic sauce is a time-saver for something like this. It’s a thick one, with a soy-sweet sesame note. For my purposes, I whisked in a squeeze of lime juice into the sauce and then a teeny dash of chili paste and fresh grated ginger before mixing it into my shredded chicken along with some of the leftover pan juice. Then the leftover sauce served as our dipping/drizzling sauce for the wraps themselves. While the chicken cooked and cooled, I made the sauce and boiled up some Jasmine rice. The chicken is nicely but lightly seasoned with the Asian sauce, and topped with fixings of your choosing. At the last minute, I chopped up avocado, minced toasted almonds and snipped scallions and a little basil and set those out along with large lettuce leaves for rolling. I like a Cherokee lettuce variety here, but any large leaf will do.
About the chicken. When working with boneless breasts I like to follow this method but I never use flour. You’re welcome to cook the breasts however you like before shredding but I have never looked back on doing it that way when I working with straight up lean chicken I’d be dolloping with sauce later or adding to salad as it locks in the moisture.
Asian Chicken Wraps with ShopRite’s Sesame Garlic Sauce
2 boneless skinless chicken breasts, patted dry
salt + pepper + cayenne
about 1 tsp each sesame oil + butter
1 Tbs fresh lime juice
1/4 tsp chili paste (optional)
1/4 tsp fresh ginger grated
To serve: Large Lettuce Leaves, snipped scallions ends and tops + minced herbs like basil or cilantro, chopped toasted minced skinned almonds, and avocado, diced
Make chicken: Lightly pound breasts to even thickness. They don’t need to be super thin, just even, so pounded a little. Season generously with salt/pepper/cayenne. Heat oil and butter in a wide skillet on medium high, when bubbles subside, add chicken and cook for 60 seconds. Flip breasts over immediately, turn heat to lowest point, and cover tightly with a lid. Wait 10 minutes. Turn the burner off. Wait another 10 minutes. Remove chicken to plate and tent lightly with foil until cool enough to tear. Save juices in the pan.
Meanwhile stir together lime juice, Sesame Garlic Sauce, ginger and chili paste if using.
With hands shred chicken into pieces. Add a spoonful of pan juices, and a generous spoonful or two of the reserved sauce. Sprinkle with a pinch of salt and some of the herbs/scallions. Mix until lightly coated.
Serve with lettuce leaves and toppings, and spoon dollops of reserved sauce atop. Roll up and eat!
Chicken Method adapted from TheKitchn.