Ming Tsai's Chicken Lettuce Cups

By JessicaSophia

Ingredients

• Sweet Soy Deglazing Mixture
• 3/4 cup(s) sweet soy sauce
• 2 tablespoon(s) soy sauce
• 2 tablespoon(s) rice vinegar
• 1 teaspoon(s) sambal oelek (see Tips & Techniques), or to taste
• 1 tablespoon(s) minced ginger
• 1 tablespoon(s) minced garlic
• Chicken
• Canola oil for pan
• 1 pound(s) boneless, skinless chicken thigh meat, cut into small dice
• 1 onion, cut into small dice
• 1 carrot, cut into small dice
• 3 stalk(s) celery, cut into small dice
• 1 small (baseball-sized) jicama , cut into small dice
• Kosher salt
• Freshly ground black pepper
• For Serving
• 1 package(s) mung bean vermicelli noodles
• Bibb lettuce leaves

Details

Servings 4
Adapted from delish.com

Preparation

Step 1

1. In a bowl, combine sweet soy sauce, soy sauce, rice vinegar, sambal, ginger, and garlic.

2. In a large sauté pan over medium-high heat coated lightly with oil, sauté chicken until almost cooked through, about 5 to 7 minutes. Add onions, carrot, celery, and jicama, season with salt and pepper, and toss. Add sweet soy deglazing mixture and sauté; allow to reduce almost completely. Check flavor and season if necessary.

3. Meanwhile, preheat a fryer or stockpot filled 1/3 full with oil heated to 400 degrees F. Fry vermicelli and remove to a paper towel-lined plate.

4. To serve, divide chicken mixture among 4 small bowls and place on 4 dinner plates. Divide Bibb lettuce leaves and mung bean vermicelli among plates. Make a lettuce wrap and enjoy! Alternatively, serve in a bento box for extra fun.