Tuesday, June 14, 2011

Lettuce Cups with Stir-Fried Chicken

These lettuce wraps are super easy and quick to make. They aregreat served as an appetizer or as a main meal. I served them with Ming Ling Pork and Vegetable Dumplings. These can be found in the frozen food isle of the grocery store and are AMAZING! They also come with a delicious dipping sauce.

Ingredients

4 Appetizer Servings or 2 Dinner Servings

16 large butter lettuce leaves
1/2 cup Asian sweet chili sauce
1 pound 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 ounce), st
emmed, minced
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/4 cup unsalted, roasted cashews, chopped

Directions

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.

1 comment:

  1. I just came across this recipe in a book- "The Family Chef." I'm not sure if it's the same exact recipe, but it was a recipe for the same item. It looked good and went on my to-make list! Thanks for posting this one, it looks so yummy :)

    P.S.- you are on a roll this week!

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