Chicken - Asian Chicken Lettuce Cups

Photo by Mary Ann R.
Adapted from keyingredient.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • Ingredients

  • For the Sauce:

  • 1/2

    cup soy sauce

  • 2

    tablespoons rice vinegar

  • 1

    tablespoon minced garlic

  • 1

    tablespoon minced peeled ginger

  • 1

    tablespoon sambal oelek (Asian chili sauce)

  • 1

    tablespoon plum sauce

  • 1

    tablespoon hoisin sauce

  • 1

    tablespoon mirin (sweet rice wine)

  • 1

    teaspoon chopped fresh cilantro

  • 1

    teaspoon sesame seeds, toasted

  • 1/4

    teaspoon toasted sesame oil

  • For the Cups:

  • 6

    tablespoons canola oil

  • 1

    pound skinless, boneless chicken thighs, diced

  • 1/3

    cup diced carrot

  • 1/3

    cup diced celery

  • 1/3

    cup diced red bell pepper

  • 1/3

    cup diced sugar snap peas

  • 1/3

    cup diced red onion

  • 1

    teaspoon minced peeled ginger

  • 1

    teaspoon minced garlic

  • 1/3

    cup mung bean sprouts, halved

  • 1/2

    cup sliced shiitake mushroom caps

  • 2

    tablespoons diced scallions

  • 1

    tablespoon crushed peanuts

  • 6

    wonton wrappers

  • Kosher salt

  • Iceberg lettuce leaves, for serving

  • 1/2

    teaspoon black sesame seeds

Directions

1. In cup, combine soy sauce, ginger, and honey. Set aside. 2. In 12-inch nonstick skillet, heat seasame oil on medium 1 minute. Add chicken chunks and cook 3 minutes, stirring occasionally. 3. Add edamame to chicken in skillet; cook 2 minutes longer. Add soy sauce mixture; cook 1-2 minutes or until chicken is cooked through, stirring occasionally to coat chicken with sauce. Makes about 3 1/2 c. 4. Arrange lettuce leaves on 4 dinner plates. Divide chicken mixture among lettuce leaves, using a generous 1/4 c. per leaf. Fold leaves over chicken mixture and eat out of hand.

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