Pan-Asian Chicken and Vegetable Lettuce Wraps

• 3 tablespoons sesame seeds
• 3/4 cup soy sauce
• 3/4 cup unseasoned rice vinegar*
• 1 tablespoon fresh lime juice
• 1 tablespoon oriental sesame oil
• 1/8 teaspoon cayenne pepper
• 1/4 cup soy sauce
• 1/4 cup mirin (sweet Japanese rice wine)*
• 1/4 cup sake
• 1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-thick slices
• 1 tablespoon cornstarch
• 3 tablespoons oriental sesame oil, divided
• 1 medium-size red onion, halved, thinly sliced
• 1 medium-size red bell pepper, cut into matchstick-size strips
• 1 medium carrot, cut into matchstick-size strips
• 4 cups thinly sliced Napa cabbage (about 1/4 large head)
• 1 cup thinly sliced red cabbage
• 1 1/2 cups bean sprouts (about 3 ounces)
• 18 leaves from hearts of romaine lettuce
• 1 bunch green onions, chopped

1. Stir sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes.
2. Place toasted sesame seeds in small bowl; cool.
3. Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, oriental sesame oil, and cayenne pepper.
4. Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside.
5. (Dipping sauce and stir-fry sauce can be made 1 day ahead.
6. Cover separately and refrigerate.)
7. Place chicken slices in medium bowl; sprinkle with salt and pepper.
8. Add cornstarch and toss to coat.
9. Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat.
10. Add chicken slices and saute until cooked through, about 4 minutes.
11. Using slotted spoon, transfer chicken slices to bowl.
12. Heat remaining 1 tablespoon oriental sesame oil in same nonstick skillet.
13. Add sliced red onion, red bell pepper strips, and carrot strips; saute 2 minutes.
14. Add both cabbages and bean sprouts; saute until vegetables are crisp-tender, about 2 minutes.
15. Return chicken slices to skillet.
16. Add stir-fry sauce and toss to coat.
17. Season stir-fry mixture to taste with salt and pepper.
18. Transfer mixture to strainer set over bowl to drain.
19. Arrange romaine lettuce leaves on serving platter.
20. Divide stir-fry mixture among leaves.
21. Sprinkle with chopped green onions and serve, passing dipping sauce separately.
22. *Unseasoned rice vinegar and mirin (sweet Japanese rice wine) are available at Japanese markets and in the Asian foods section of some supermarkets.

sesame seeds, soy sauce, rice vinegar, lime juice, sesame oil, cayenne pepper, soy sauce, mirin, sake, chicken breast halves, cornstarch, sesame oil, red onion, red bell pepper, carrot, cabbage, red cabbage, bean sprouts, green onions

Taken from www.epicurious.com/recipes/food/views/pan-asian-chicken-and-vegetable-lettuce-wraps-109058 (may not work)