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Chicken Lettuce Cups Recipe

Name: Molly Woo's Asian Bistros CHICKEN LETTUCE CUPS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb ground chicken; 2 tbs vegetable oil; 1 tbs fresh ginger, minced; 3 cloves garlic cloves, minced; 0.5 cup red onion, finely diced; 1 tsp Thai red chili or Fresno, finely chopped (adjust to heat preference); 2 tbs soy sauce; 1 tbs hoisin sauce; 1 tbs rice vinegar; 1 tsp sesame oil; 1 tbs chili-garlic sauce (like sambal oelek or sriracha); 1 tsp brown sugar or honey; 0.25 cup chicken broth or water; 1 tsp cornstarch; 3 stalks scallions, thinly sliced (white and green parts separated); 0.25 cup fresh cilantro, chopped; 0.25 cup crushed roasted peanuts or cashews (optional); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 12 leaves butter lettuce or Bibb lettuce leaves, whole, washed and chilled; 0.5 cup shredded carrot; 0.5 cup thinly sliced cucumber; 2 pieces lime wedges; 1 tsp sesame seeds (toasted, optional)

Inspired by Molly Woo's Asian Bistro

Time35m

Serves4

spicy minced chicken served with crisp lettuce cups

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Ingredients

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Spicy Minced Chicken

1 lb Ground chicken

2 tbs Tuscany sunflower oil

1 tbs fresh ginger, minced

3 cloves Garlic cloves, minced

1/2 cup red onion, finely diced

1 tsp Thai red chili or Fresno, finely chopped (adjust to heat preference)

2 tbs Aged soy sauce

1 tbs hoisin sauce

1 tbs Rice vinegar

1 tsp Toasted sesame oil

1 tbs chili-garlic sauce (like sambal oelek or sriracha)

1 tsp brown sugar or honey

1/4 cup chicken broth or water

1 tsp Cornstarch

3 stalks scallions, thinly sliced (white and green parts separated)

1/4 cup Fresh cilantro, chopped

1/4 cup crushed roasted peanuts or cashews (optional)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Lettuce Cups & Garnishes

12 leaves butter lettuce or Bibb lettuce leaves, whole, washed and chilled

1/2 cup shredded carrot

1/2 cup thinly sliced cucumber

2 pieces Lime wedges

1 tsp sesame seeds (toasted, optional)

Method

Spicy Minced Chicken

Prepare aromatics and sauce

In a small bowl combine soy sauce, hoisin sauce, rice vinegar, sesame oil, chili-garlic sauce, brown sugar (or honey), and chicken broth. Stir until sugar dissolves. In a separate small cup whisk cornstarch into 1 tablespoon cold water to create a slurry; set both aside.

Cook aromatics

Heat a large skillet or wok over medium-high heat. Add vegetable oil. When oil is shimmering, add minced ginger, minced garlic and the finely chopped chili. Sauté 30–45 seconds until fragrant, taking care not to burn the garlic.

Brown the chicken

Add the ground chicken to the pan, breaking it up with a spatula. Cook 5–7 minutes, stirring occasionally, until the chicken is no longer pink and begins to brown in spots. Add the diced red onion halfway through cooking so it softens and becomes translucent.

Add sauce and thicken

Pour the prepared sauce over the browned chicken. Stir to combine and simmer for 1–2 minutes. Stir the cornstarch slurry again and add to the pan. Cook 1–2 minutes more until sauce thickens and coats the chicken. If the mixture becomes too dry, add up to 2 tablespoons extra water or broth.

Finish and season

Stir in half of the sliced scallions (white parts) and most of the chopped cilantro. Taste and adjust seasoning with salt and black pepper. Remove from heat and fold in crushed nuts if using. Keep warm.

Lettuce Cups & Assembly

Prepare lettuce and garnishes: Separate and rinse lettuce leaves, then pat dry or spin in a salad spinner. Arrange leaves on a platter. Place shredded carrot and sliced cucumber in small bowls for garnish. Toast sesame seeds in a dry small skillet over medium heat 1–2 minutes until fragrant, if using.

Assemble cups: Spoon about 1 to 2 tablespoons of the warm spicy minced chicken into each lettuce leaf (adjust amount so cups are easy to pick up). Top each cup with a pinch of shredded carrot, a few cucumber slices, a sprinkle of scallion greens, cilantro and crushed nuts. Finish with a light sprinkle of toasted sesame seeds if desired.

Serve: Serve immediately with lime wedges on the side for squeezing over the cups. Provide extra chili-garlic sauce or soy sauce at the table for guests who want more heat or salt.