Chicken Lettuce Cups
A light and flavorful Asian-inspired dish featuring minced chicken, mushrooms, and water chestnuts served in crisp lettuce cups. Topped with fresh cilantro and crunchy cashews, these lettuce wraps make a delicious appetizer or light meal.
Ingredients
- •2 tablespoons light soy sauce
- •1 tablespoon hoisin sauce
- •2 tablespoons clear rice vinegar
- •½ teaspoon salt
- •½ teaspoon sugar
- •3 tablespoons vegetable oil
- •2 cloves garlic
- •2 teaspoons fresh ginger
- •⅓ cup red onion
- •1 cup button mushrooms
- •½ cup water chestnuts
- •1 pound chicken breasts
- •8 leaves iceberg lettuce
- •¼ cup fresh cilantro
- •¼ cup cashews
- •
Cooking Instructions
- 1.
Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
2 min
- 2.
Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
3 min
- 3.
Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
5 min
- 4.
Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.
3 min