Spicy-Crunchy Chicken Salad in Lettuce Cups (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The following recipe is from Scripps Networks' Great Taste event of May 4, 2002. Ingredients:
6 tablespoons freshly squeezed lime juice |
1/4 cup sugar |
3 tablespoons southeast asian fish sauce |
2 teaspoons asian-style chile paste, like sambal oelek |
2 tablespoons vegetable oil, like corn, peanut, or soy |
1 -inch piece fresh ginger, peeled and finely grated |
2 cloves garlic, minced |
1 pound ground chicken |
1 tablespoon kosher salt |
4 scallions (white and green), thinly sliced |
1 medium carrot, grated |
1/2 cup canned, drained water chestnuts, chopped |
3 to 4 tablespoons chopped fresh mint leaves |
2 tablespoons chopped fresh coriander leaves ( cilantro) |
8 to 10 bibb lettuce leaves |
lime wedges |
Directions:
1. In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
2. Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
3. Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.
4. Copyright 2002 Television Food Network, GP. All rights reserved
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