Name: Chicken Lettuce Cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken thighs or ground chicken; 1 medium shallot, finely minced; 3 cloves garlic, minced; 1 inch ginger, peeled and minced; 1/2 cup chives, finely chopped; 1 can (8 oz) whole water chestnuts, drained and diced; 1 head iceberg lettuce; 1 tbsp vegetable oil; 2 tbsp hoisin sauce; 1 tbsp sriracha; 1 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp toasted sesame oil; black pepper, to taste

1

Prepare the ingredients: Finely mince the shallot, garlic, and ginger. Finely chop the chives. Drain and dice the water chestnuts. If using whole chicken thighs, grind them using a meat grinder.

2

Prepare the lettuce cups by coring the head of iceberg lettuce and carefully separating the leaves.

3

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced shallot and garlic and sauté until fragrant, about 30 seconds.

4

Add the ground chicken to the skillet. Use a spatula to break it apart and cook until browned and cooked through.

5

Add the hoisin sauce, sriracha, rice vinegar, soy sauce, and black pepper to the chicken. Stir well to combine.

6

Stir in the toasted sesame oil. Then, add the diced water chestnuts and chopped chives. Mix everything together until well combined and heated through.

7

Spoon the chicken mixture into the prepared lettuce cups and serve immediately.

Chicken Lettuce Cups

Ingredients

14 Ingredients

Instructions

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