Saucy's Catering


Asian Chicken Lettuce Wraps
Serves: 2
Special Sauce

1/4 cup sugar
1/2 cup water 
2 tablespoons soy sauce 
2 tablespoons rice wine vinegar (can substitute white wine vinegar) 
2 tablespoons ketchup 
1 tablespoon lemon juice 
1/8 teaspoon sesame oil 
Dissolve sugar in water, in a small bowl.  Add soy sauce, vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate this special sauce until ready to serve.
Mustard Garlic Chili Sauce:  
1 tablespoon hot mustard 
1 tablespoon garlic and red chile sauce (found in Asian Isle) 
Mix all together in small bowl, set aside.
Eventually you will add this to the special sauce mixture, to pour over the wraps.
For Stir Fry Sauce:  
2 tablespoons soy sauce
2 tablespoons brown sugar 
1/2 teaspoon rice wine vinegar (can substitute white wine vinegar) 
Mix all together in small bowl, set aside.
3 tablespoons oil 
2 boneless skinless chicken breasts 
3 tablespoons chopped onions 
1 teaspoon minced garlic 
1 can (8-oz.) water chestnuts, finely minced 
2/3 cup mushrooms, diced small 
4 -5 leaves lettuce (I prefer the butter lettuce)
Bring oil to high heat in a wok or large frying pan.  Sauté chicken 4-5 minutes per side or until almost done.  Remove chicken from pan, cool and dice fine.  Keep oil in pan and keep hot.
With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken and all the vegetables to the pan. Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce "cups".  Top with "Special Sauce

caprese salad Caprese Salad 
Serves 4 
2 vine-ripe tomatoes, 1/4-inch thick slices 
1/2 pound fresh mozzarella, 1/4-inch thick slices 
1 cup fresh basil leaves 
2 tablespoons extra virgin olive oil, for drizzling 
Coarse salt and pepper, to taste 
Layer alternating slices of tomatoes and mozzarella. Tear fresh basil leaves and sprinkle liberally over the slices.  Add salt and pepper, to taste.  Just before serving, drizzle the salad with extra-virgin olive oil. 
NOTE: Caprese Salad should never be allowed to sit in oil for any length of time and become soggy, and NO vinegar of any kind goes on true Caprese Salad! 
 I hope I made that very clear...

Strawberry-Spinach Salad with Goat Cheese
1/4 cup sugar
2 tablespoons cider vinegar
1 teaspoon minced red onions
1/4 teaspoon paprika
1/8 teaspoon salt
1 1/2 teaspoons olive oil
3 cups torn spinach
3 cups mixed salad greens
2 cups halved strawberries
2 tablespoons slivered almonds, toasted
3 ounces goat cheese, crumbled 
Mix the first 5 ingredients in a jar, cover tightly and shake vigorously until sugar is dissolved.  Add in olive oil, replace lid and shake to thoroughly mix.
Combine spinach, salad greens, strawberries and almonds in a bowl
Pour over dressing and top with goat cheese.

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