Stir-Fried Lettuce Chicken Cups
The cold crunch of lettuce contrasts with the warm, chunky filling of juicy chicken bits in this recipe, once found only in Chinese restaurants. It is messy to eat, but worth every moment!
INGREDIENTS | SERVES 4
- 2 boneless, skinless chicken breasts, diced
- 4 garlic cloves, sliced
- 1 teaspoon sesame oil
- ¼ cup sliced whole green onion
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- ¼ cup hoisin sauce
- 1 teaspoon sugar
- 2 teaspoons sherry
- 2 tablespoons peanut oil
- ½ cup chicken broth
- ¼ cup diced fresh mushrooms
- ¼ cup diced canned water chestnuts
- ¼ cup frozen peas
- 8–12 lettuce cups, iceberg or butter lettuce
- 1 cup sliced almonds
Preheat oven to 350ºF. Lay the almonds out in an even layer on an ungreased baking sheet pan; bake for 10 minutes. Set aside.
Put chicken in a bowl with garlic, sesame oil, green onion, cornstarch, soy sauce, hoisin sauce, sugar, and sherry.
Heat wok or sauté pan and add peanut oil. Pour chicken mixture in and stir-fry for a minute. Add chicken broth, mushrooms, water chestnuts, and peas.
Cook while stirring until chicken is cooked and sauce is thickened.
Spoon filling into lettuce cups and sprinkle with almonds. Serve immediately.
Tandoori Chicken
Tandoori chicken is an Indian dish made from chicken that is marinated in yogurt, lime juice, and spices and is traditionally cooked in a clay oven. At home you can use a hot grill to achieve similar results.
