Lemon Poppy Seed Pound Cake

Wednesday, April 25, 2012

Chicken Lettuce Cups

This may be a familiar flavor in your house holds but it is a new one in mine!  ( I know, poor sheltered children of mine )  Not surprising though...they loved it.  There was a bit of mumbling going on over the lettuce part, but once they embraced that, it was gobbled up.  I did make a couple off additions and omissions from the original recipe.....

Submitted by Lisa

Source:  www.epicurious.com

  • 2 tablespoons light soy sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons clear rice vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1/3 cup minced red onion ( I used yellow onion)
  • 1 cup chopped canned button mushrooms ( I didn't use any )
  • 1/2 cup water chestnuts, minced ( I didn't use these, I used broccolie, carrots, cauliflower chopped fine)
  • 1 pound boneless, skinless chicken breasts, minced
  • 8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled
  • Handful of fresh cilantro leaves, coarsely chopped
  • 1/4 cup unsalted roasted cashews, coarsely chopped (I used slivered almonds)
Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

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