Chicken Lettuce Cups

Courtesy of: San-J
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Servings: 4-6
Prep: 10
Cook: 45
Total Time: 55

Description

By using lettuce instead of carb-filled breads or crackers, this recipe is all taste and zero guilt. Make sure you use fresh lettuce when putting these together and you’ll have great taste, savory fillings, a touch of spice, and best of all, a great crunch in each and every bite.

Created by: Carol Kicinski

Ingredients

  • 1 Tablespoon cooking oil
  • 2 teaspoons minced garlic (2 – 3 cloves)
  • 1 teaspoon fresh ginger, finely grated
  • 4 scallions finely sliced on the diagonal – use divided
  • 1 pound ground chicken
  • 1 cup grated carrot (2 – 3 carrots)
  • 1 8-ounce can whole water chestnuts cut into ¼ inch dice
  • 6 Tablespoons San-J Asian BBQ Sauce plus more for serving
  • 1 large head Boston Bibb lettuce - leaves separated, washed and dried

Optional Garnish:

  • 1 skein (2 ounces) mung bean vermicelli
  • Cooking oil
  • Kosher or fine sea salt

Directions

  1. Heat a large skillet or wok over high heat.
  2. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced scallions.
  3. Cook for 30 seconds or until very fragrant, stirring constantly.
  4. Add the chicken and cook through, stirring frequently, about 8 minutes.
  5. Add the remaining 2 scallions, the carrots and the diced water chestnuts.
  6. Cook for 1 minute, stirring constantly.
  7. Add 6 tablespoons San-J Asian BBQ Sauce, stirring until heated through – about 30 seconds.

  8. To make the garnish, place paper towels on a dinner plate.
  9. Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions.
  10. Heat 2 inches of oil in a small saucepan or wok (the smaller the pan, the less oil you will need) to 375°F (rippling but not smoking).
  11. Fry one small handful of noodle at a time until they puff up – 5 – 10 seconds.
  12. Remove from oil with tongs or a strainer – place on the prepared plate and sprinkle with a little salt.

  13. To serve dip the back of a spoon into a small bowl of San-J Asian BBQ Sauce, spread into a lettuce leave, spoon in some filling and top with the fried mung bean noodles if desired.

Serves 4 as entrée, Serves 6 as appetizer