Lettuce Cups With Stir-Fried Chicken
- 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), stemmed, minced
- 2 garlic cloves, minced
- 1 teaspoon minced peeled fresh ginger
- 1/4 cup unsalted, roasted cashews, chopped
- Asian sweet chili sauce is available at better supermarkets and at natural foods stores.
- 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.
butter, asian sweet chili sauce, skinless, scallions, soy sauce, cornstarch, peanut oil, shiitake mushrooms, garlic, fresh ginger, cashews, sweet chili sauce
Taken from www.epicurious.com/recipes/food/views/lettuce-cups-with-stir-fried-chicken-365650 (may not work)