Lettuce Cups with Stir-Fried Chicken

By Stina

by The Bon Appétit Test Kitchen

Ingredients

• 16 large butter lettuce leaves
• 1/2 cup Asian sweet chili sauce
• 1 pound skinless, boneless chicken thighs, minced
• 2 scallions, minced
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil
• 3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
• 2 garlic cloves, minced
• 1 teaspoon minced peeled fresh ginger
• 1/4 cup unsalted, roasted cashews, chopped
• Ingredient Info: Asian sweet chili sauce is available at better supermarkets and at natural foods stores.

Preparation

Step 1

Preparation

Arrange lettuce leaves on a large platter.
Pour chili sauce into a small bowl; place on
platter with leaves. Mix chicken, scallions,
soy sauce, and cornstarch in a medium
bowl; marinate 10 minutes at room temperature,
stirring occasionally. Heat oil in a
large nonstick skillet. Add mushrooms; stirfry
15 seconds. Add garlic and ginger and
stir-fry 10 seconds. Add chicken mixture
and cook, stirring often, until golden brown
and cooked through, about 3-4 minutes.
Spoon chicken mixture into lettuce leaves,
dividing equally. Garnish with cashews.
Roll leaves around filling and dip into chili sauce.

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