Chicken Lettuce Cups
"Adapted from a recipe by Guy Fieri, as published at Serious Eats, these cups are reminiscent of P F Chang's similar product, full of well-browned chicken and crispy fried wonton bits. http://bit.ly/mK7buW"
- Ready In:
- 50mins
- Ingredients:
- 27
- Serves:
-
10
ingredients
- canola oil (see recipe)
- 5 wonton wrappers
- 1 head iceberg lettuce
- 1 teaspoon minced ginger
- 1⁄2 small red onion, diced 1/4-inch (1/3 cup)
- 1⁄4 red bell pepper, diced 1/4-inch (1/3 cup)
- 1⁄2 medium carrot, diced 1/4-inch (1/3 cup)
- 1⁄2 celery rib, diced 1/4-inch (1/3 cup)
- 10 sugar snap peas, diced 1/4-inch (1/3 cup)
- 1 teaspoon minced garlic
- 1⁄2 cup sliced stemmed shiitake mushroom
- 1⁄3 cup mung bean sprouts, cut into 1-inch pieces
- 1 lb boneless skinless chicken thighs, 1/2-inch diced
- 2 tablespoons sliced green onions
- 1 tablespoon minced unsalted peanuts
- 1⁄2 teaspoon black sesame seed
-
Plum Sesame Sambal Sauce
- 1 teaspoon toasted sesame seeds
- 1⁄2 cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon chili-garlic sauce
- 1 tablespoon plum sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon minced cilantro
- 1⁄4 teaspoon sesame oil
- 1 tablespoon mirin
directions
- For the Plum Sesame Sambal Sauce: Combine all the ingredients in a jar with a lid. Shake well before serving.
- In a heavy saucepan, heat 2 cups canola oil to 350°F over medium heat, or until a bit of wonton wrapper sizzles when added. Add the wonton wrappers and fry for about 35 seconds, until lightly browned. Drain on a paper-towel-lined plate. Crush the fried wrappers into 1/4" pieces and set aside.
- Cut the lettuce in half from top to bottom, remove the core, and carefully remove the 10 nicest leaves. Wash the lettuce in cold water and pat dry with paper towels. Stack the lettuce cups on a plate and refrigerate.
- In a medium wok or large skillet over high heat, add 2 tablespoons canola oil. When the oil is hot and wisps of smoke appear, add the ginger, onion, and bell pepper. Cook 3 minutes, then add the carrot and celery and cook 2 minutes. Add the snap peas, garlic, shiitake mushrooms, and mung bean sprouts and cook 2 minutes more. Remove the vegetables from the wok and set aside.
- Add the remaining 2 tablespoons of oil to the wok. When the oil is hot and wisps of smoke again appear, add the chicken and cook, constantly stirring, until cooked through, about 6 to 8 minutes. Return the vegetables to the wok with the chicken, then immediately add 1/4 cup of the Plum Sesame Sambal Sauce and stir, scraping up any browned bits. Cook for 30 seconds, or until the sauce thickens.
- Transfer the chicken and vegetable mixture to a serving bowl and top with the green onion, crushed wontons, peanuts, and sesame seeds.
- Serve by spooning chicken mixture into lettuce cups. Serve the remaining Plum Sesame Sambal Sauce alongside. Unused portion will last refrigerated for 14 days.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
