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Chicken Lettuce Cups

4

Special Diet

Gluten-Free

Course

Appetizer, Main Course

Main Ingredient

Poultry

Occasion

Entertaining

Ingredients

  • 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!

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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