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.