Chicken - Asian Chicken Lettuce Cups
By Golfwidow7
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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