Description
Yummy (and easy) chicken lettuce cups.
Ingredients
Units
Scale
For the Sauce:
- 3 Tbsp. Thai sweet chili sauce
- 3 Tbsp. hoisin sauce
- 3 Tbsp. light soy sauce
- 2 Tbsp. Sriracha (optional)
- 2 Tbsp. vegetable oil
- 1 tsp. sesame oil
- 1 1/2 Tbsp. unseasoned rice vinegar
- 2 Tbsp. minced garlic (about 4 cloves)
- 1 Tbsp. minced fresh ginger
For the Filling:
- 1 lb. ground chicken
- 3 Tbsp. vegetable oil
- 8 scallions, thinly sliced, whites and greens kept separate
- 1 Tbsp. minced garlic (about 2 cloves)
- 1 Tbsp. minced fresh ginger
- 1/2 pound white mushrooms, trimmed, cleaned, and finely chopped
- 1 small bell pepper, finely chopped
- 2 heads iceberg or butter lettuce
Instructions
- To make the sauce, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.
- In a separate bowl, mix 2 Tbsp. of the sauce into the ground chicken.
- In a large skillet, heat 2 Tbsp. of the vegetable oil over medium-high heat. Add the chicken and cook until browned. Transfer the meat to a plate and set aside.
- Add the remaining 1 Tbsp. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute.
- Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, add the bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes.
- Stir in the scallion greens.
- Scoop the chicken mixture onto the lettuce leaves, making the cups.