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CHICKEN - Asian Chicken Lettuce Cups
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Recipe courtesy Guy Fieri for Food Network Magazine Serves: 6-8 servings Ingredients 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
Recipe uploaded with Shop'NCook for iPhone.
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