Lettuce Cups with Stir-Fried Chicken |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The trick to a successful stir-fry? Have all your ingredients prepped so that you can cook quickly over high heat. In professional kitchens it's called mise en place, or put in place. Ingredients:
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 |
Directions:
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.
2. Per serving: 168 calories, 10 grams fat, 9 grams Carbohydrate Nutritional analysis provided by Bon Appétit
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