Recipe from the Resort: Sun Valley Club’s Chicken Lettuce Wrap
Welcome to The Valley Sun’s series of Recipes from the Resort, where I scour Sun Valley’s restaurants for some of the best dishes to pinch for your personal cooking pleasure. This week I visited the resort’s newest dining establishment, The Sun Valley Club, and caught up with chef Art Wallace to get the skinny on a staple of the club.
Check out this video for a quick, step-by-step guide to the simple but scrumptious Chicken Lettuce Wrap:
Chicken Lettuce Wrap
1/2 red bell pepper, 1/2 green bell pepper, 1 green onion, 1/4 cup water chestnut, 1 teaspoon chopped garlic, 1 teaspoon ginger, 2 cups cooked chicken, 1 tablespoon sesame oil, 6 whole lettuce leaves (Butterleaf or Iceberg)
Chop all the ingredients into bite-sized pieces. Combine bell peppers, onion, water chestnut, garlic and ginger. Heat 1 tablespoon of sesame oil over a high heat, saute the vegetable mix, add the chicken, saute for 2- 3 minutes more. Serve with whole lettuce leaves for wrapping and sweet chile and curry sauces.
Coconut Curry Sauce
Makes one cup
1 cup coconut milk, 1 tablespoon curry paste, 1 tablespoon brown sugar
Bring coconut milk and curry paste to a boil, reduce heat, simmer and add brown sugar. Continue to simmer until sauce reaches desired consistency.
Don’t want to cook? Head along to The Sun Valley Club and let Art and his crew whip these up for you.