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Bon Appétit

Lettuce Cups with Stir-Fried Chicken

By The Bon Appétit Test Kitchen

3.9

(27)

Image may contain Plant Vegetable Food Produce and Lettuce
Photo by David Prince

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."

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 8 servings

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
Ingredient Info: Asian sweet chili sauce is available at better supermarkets and at natural foods stores.

Preparation

  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.

Nutrition Per Serving

Per serving: 168 calories
10 grams fat
9 grams Carbohydrate
#### Nutritional analysis provided by Bon Appétit
TagsStir-FryChineseEast AsianAsianChicken ThighChickenPoultryLettuceLeafy GreensVegetableMainStarterDinnerDairy FreeFryBon Appétit

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