Lettuce Cups with Stir-Fried Chicken
A delicious Asian-inspired dish featuring minced chicken stir-fried with mushrooms, garlic, and ginger, served in crisp butter lettuce leaves. Perfect for a light yet satisfying meal, these lettuce cups are complemented by sweet chili sauce and topped with crunchy cashews.
Ingredients
- •16 leaves large butter lettuce leaves
- •½ cup Asian sweet chili sauce
- •1 pound skinless, boneless chicken thighs, minced
- •2 whole scallions
- •2 tablespoons soy sauce
- •1 teaspoon cornstarch
- •2 tablespoons peanut oil
- •3 whole medium shiitake mushrooms
- •2 cloves garlic
- •1 teaspoon minced peeled fresh ginger
- •¼ cup unsalted, roasted cashews
- •Ingredient Info
Cooking Instructions
- 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 10 minutes at room temperature, 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.
20 min
