Pan-Asian Chicken and Vegetable Lettuce Wraps

Ingredients

• 3 ounces bean sprouts 
• 1 medium carrots cut into matchstick-size strips
• 0.1 teaspoon ground pepper 
• 1 tablespoon cornstarch 
• 1 bunch spring onion chopped
• 1 tablespoon juice of lime fresh
• 0.3 cup rice wine sweet ( Japanese rice wine)
• 4 cups napa cabbage thinly sliced ()
• 3 tablespoons sesame oil divided
• 1 medium size bell pepper red cut into matchstick-size strips
• 1 cup cabbage red thinly sliced
• 1 medium size onion red halved thinly sliced
• 18 leaves baby greens 
• 0.3 cup rice wine 
• 3 tablespoons sesame seed 
• 1.3 pounds chicken breast halves boneless skinless
• 0.3 cup soya sauce 
• 0.8 cup rice vinegar 

Equipment

• bowl
• frying pan
• sieve
• slotted spoon

Directions

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