1 pound chicken

3 tablespoons fresh ginger, minced

1 (8-oz.) can whole water chestnuts, drained and diced

1 tablespoon garlic, minced

½ teaspoon dry chili flakes

3 tablespoons grapeseed/olive oil

2 heads romaine lettuce, cleaned

½ cup fresh orange juice

1 tablespoon fresh lime juice

1 tablespoon fresh lemon juice

¼ cup soy sauce

1 tablespoon hoisin sauce

1 ounce scallions, sliced thin

2 tablespoons soy sauce

Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons grapeseed/olive oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 2 hours (Optional: 1. prepare the night before or 2. If really hungry, cook chicken in marinade.)

Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed.

Clean the romaine lettuce, chopping off the stem, peeling each ‘spear’ and running under clean cold water.

Lightly coat a very hot sauté pan lightly with grapeseed/olive oil. Lay the chicken around the sauté pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown,about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to “burn”, but that is the carmelization and where all the flavor comes from.

Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how “wet” you want your mixture.

Spoon chicken into piece of romaine lettuce and top with scallion rings. Serve and enjoy!

Looking for more recipe ideas? Interested in what a UFC Fighter eats?

Check out our previous Rothwell Recipes HERE.