Asian Chicken Lettuce Cups
- For the Sauce:
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled ginger
- 1 tablespoon sambal oelek (Asian chili sauce)
- 1 tablespoon plum sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon sesame seeds, toasted
- 1/4 teaspoon toasted sesame oil
- For the Cups:
- 6 tablespoons canola oil
- 1 pound skinless, boneless chicken thighs, diced
- 1/3 cup diced carrot
- 1/3 cup diced celery
- 1/3 cup diced red bell pepper
- 1/3 cup diced sugar snap peas
- 1/3 cup diced red onion
- 1 teaspoon minced peeled ginger
- 1 teaspoon minced garlic
- 1/3 cup mung bean sprouts, halved
- 1/2 cup sliced shiitake mushroom caps
- 2 tablespoons diced scallions
- 1 tablespoon crushed peanuts
- 6 wonton wrappers
- Kosher salt
- Iceberg lettuce leaves, for serving
- 1/2 teaspoon black sesame seeds
- Directions
- Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
- Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
- Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
- Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.
- Photograph by Andrew Mccaul
- Next Recipe
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- Chicken Lettuce Cups
- Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
- Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
- Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
- Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.
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Taken from www.epicurious.com/recipes/member/views/asian-chicken-lettuce-cups-50099315 (may not work)