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Chicken - Asian Chicken Lettuce Cups

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • For the Sauce:
  • Ingredients
  • 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

Details

Preparation time 10mins
Cooking time 30mins
Adapted from keyingredient.com

Preparation

Step 1

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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