Course Two - Inspired Small Plate Recipe Series
In our second course, fried rice accompanies cucumber ribbons and Bold® Ichiban Teriyaki® Style Chicken Lettuce Wraps, creating a savory yet uniquely refreshing dining experience.
Instructions
Ichiban Teriyaki Chicken Lettuce Wraps
- In large mixing bowl combine the julienned chicken, celery, carrots, pineapple, red pepper, and sesame seeds.
- Add the tamari and gently toss until evenly distributed.
- Once combined, place the mixture inside the leaves of lettuce and serve.
Yakimeshi Fried Rice
- In a small bowl combine soy sauce, sake, and rice wine vinegar. In a separate bowl, combine butter and garlic.
- Heat a large cast iron pan or wok over high heat for about 2 minutes. Add 2 teaspoons of oil and evenly coat the pan.
- Beat together eggs and 1 tsp. of soy sauce mixture then add to hot pan. After the eggs are set (1-2 min.) Transfer eggs to a cutting board and thinly slice them. Reserve the skillet.
- Add the onion, red bell pepper, and the butter mixture to the pan. Cook until onions are golden.
- Add Boar’s Head Teriyaki Chicken, the rice, scrambled egg mixture and the remaining soy sauce mix.
- Toss to coat and heat through. Season with salt and pepper, and garnish with the green tops of the scallions.
Cucumber Ribbons with Sweet Onion and Roasted Peanuts
- Toss to coat and heat through. Season with salt and pepper, and garnish with the green tops of the scallions.
- Using a sharp knife or a mandolin, cut into very thin slices. Place slices on paper towels to remove excess moisture.
- Cut end off of the sweet onion. Peel off the outer layer and discard. Slice the onion very thin using the knife or mandolin.
- Combine Vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add cucumbers and onion. Can be served chilled, or immediately.
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