Chicken Lettuce Cups
4
Product(s) Used
Special Diet
Gluten-FreeCourse
Main CourseMain Ingredient
PoultryOccasion
EntertainingIngredients
- 1 tbsp cooking oil
- 2 tsp minced garlic 2 – 3 cloves
- 1 tsp fresh ginger finely grated
- 4 green onions finely sliced on the diagonal
- 1 pound ground chicken
- 1 cup grated carrot 2 – 3 carrots
- 1 8- ounce can whole water chestnuts cut into ¼ inch dice
- 6 tbsp San-J Asian Cooking Sauce of choice plus more for serving
- 1 large head Boston Bibb lettuce – leaves separated, washed and dried
Fried vermicelli garnish
- cooking oil
- 2 oz mung bean vermicelli
- salt
Directions
- Heat a large skillet or wok over high heat. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced green onions. Cook for 30 seconds or until very fragrant, stirring constantly.
- Add the chicken and cook through, stirring frequently, about 8 minutes. Add the remaining 2 green onions, the carrots and the diced water chestnuts. Cook for 1 minute, stirring constantly. Add 6 tablespoons San-J Asian Cooking Sauce, stirring until heated through – about 30 seconds.
- To make the garnish, place paper towels on a dinner plate. Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions. Heat 2 inches of oil in a small saucepan or wok to 375°F (rippling but not smoking). Fry one small handful of noodles at a time until they puff up, 5 – 10 seconds. Remove from oil with tongs or a strainer and place on the prepared plate. Sprinkle with a little bit of salt.
- To assemble, spread some San-J Asian Cooking Sauce onto each lettuce leaf, spoon in some filling, and top with the fried mung bean noodles if desired. Enjoy!
Check out more hoisin sauce main course recipes.
