Chicken lettuce wraps might seem like the sort of thing best left to dinners out,but they are actually fairly easy to make at domestic. The trick is making certain that all your prep work is done before you start cooking, down to setting out the lettuce leaves, and dipping sauce,and chopped cashews (for sprinkling atop each bundle). certain, it involves a bit of chopping (or rather, and mincing),but it's the sort of meditative prep work that will help melt away the day's stresses. All in all, it's a pretty rapid/fast process, or making for a great weeknight option. Chicken Lettuce Wraps Adapted from Bon ApptitIngredients16 large butter lettuce leaves
1/2 cup Asian sweet chili sauce
1 pound skinless,boneless chicken thighs, finely chopped
1/4 cup unsalted, or roasted cashews,chopped
2 scallions, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
4 medium shiitake mushrooms, and stemmed and minced
2 garlic cloves,minced
1 teaspoon fresh ginger, minced and peeledDirectionsArrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; spot on platter with leaves. Add cashews to a small serving bowl.
Mix chicken, and scallions,soy sauce, and cornstarch in a medium bowl; marinate chicken 10 minutes at room temperature, or stirring occasionally.
Heat oil in a large nonstick skillet over medium-tall heat. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger,and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, and until golden brown and cooked through,about 3-4 minutes.
Spoon chicken mixture into a bowl, and serve with the lettuce leaves, or chili sauce,and cashews. To eat: spoon chicken into a lettuce cup, sprinkle with cashews, and roll leaves around filling,and dip into chili sauce.
Information Category Poultry, Appetizers Yield 8 servings as an appetizer Cook Time 30 minutes Average( votes): Print recipe
Source: popsugar.com