Asian Chicken Lettuce Cups

By khojnicki

Ingredients

• For sauce:
• 1/2 c soy sauce
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tbsp minced peeled garlic
• 1 tbsp sambal oelek (asian chili sauce)
• 1 tbsp plum sauce
• 1 tbsp hoisin sauce
• 1 tbsp mirin (sweet rice wine)
• 1 tsp chopped fresh cilantro
• 1 tsp sesame seeds, toasted
• 1/4 tsp toasted sesame oil
• For cups:
• 6 tbsp canola oil
• 1 lb skinless, boneless chicken thighs diced
• 1/3 c diced carrot
• 1/3 c diced celery
• 1/3 c diced red bell pepper
• 1/3 c diced sugar snap peas
• 1/3 c diced red onion
• 1 tsp minced peeled ginger
• 1 tsp minced garlic
• 1/3 c mung bean sprouts, halved
• 1/2 c sliced shitake mushroom caps
• 2 tbsp diced scallions
• 1 tbsp crushed peanuts
• 6 wonton wrappers
• Kosher salt
• Iceberg lettuce leaves, for serving
• 1/2 tsp black sesame seeds

Details

Servings 6
Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

Make the sauce: combine all the ingredients in a bowl and set aside. Stir again before using.

Prepare the cups: Heat 2 tbsp canola oil in a skillet over high heat. Add the chicken and stir fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir fry, about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 c of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir fry to a bowl; top with the scallions and peanuts.

Wipe out the skillet. Heat the remaining 4 tbsp canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.

Fill the lettuce with the stir fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.