Lettuce Cups with Stir-Fried Chicken

By pammy_k

This is a very light appetizer, but the recipe is plenty for my husband and me to split as a main course. It is a delicious, quick recipe. Be certain to prep all the ingredients before beginning to cook.

Ingredients

• 16 large butter lettuce leaves
• 1/2 cup Asian sweet chili sauce
• 1 lb. skinless, boneless chicken thighs, minced
• 2 scallions, minced
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil
• 3 medium shiitake mushrooms (about 1 oz.) stemmed, minced
• 2 garlic cloves, minced
• 1 teaspoon minced peeled fresh ginger
• 1/4 cup unsalted, roasted cashews, chopped

Preparation

Step 1

Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate at room temperature 10 minutes, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms, stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.