CHICKEN - Asian Chicken Lettuce Cups

Categories:
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

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.

Back to Shop'NCook recipe database