Spicy Chicken Lettuce Cups with Red Pepper Jelly

By jenlin

Ingredients

• 1 tablespoon toasted sesame oil
• 3 scallions, finely chopped, white and green parts separated
• 1 tablespoon minced or grated ginger
• 2 cloves garlic, grated or minced
• 1/2 jalapeno, minced
• 1 pound ground chicken (not lean)
• Kosher salt
• 1/2 cup chopped water chestnuts
• 1 carrot, peeled into ribbons with a vegetable peeler
• 1/4 cup Easy Spicy Red Pepper Jelly, recipe follows
• 2 tablespoons soy sauce
• 1/4 cup small cilantro sprigs
• 1 large head bibb lettuce, leaves separated, largest leaves reserved for another use
• 1 cup apricot preserves
• 1 red bell pepper, chopped
• 2 teaspoons red pepper flakes
• 1/4 cup white vinegar
• Kosher salt

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallion whites, ginger, garlic and jalapeno; cook, stirring, until golden, 1 to 2 minutes. Increase the heat to medium high and add the chicken and 1/2 teaspoon salt; cook, stirring and breaking up any clumps, until browned, about 4 minutes. Add the water chestnuts, carrots, red pepper jelly and soy sauce; cook, stirring, until the carrots are slightly wilted, about 2 minutes.

Transfer the chicken mixture to a bowl, and top with the scallion greens and cilantro sprigs. Serve with lettuce leaves.

Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.