Chicken Lettuce Wraps

By Nicole Perry

Chicken Lettuce Wraps

Cook Time30 minutes
Yield8 servings as an appetizer

Adapted from Bon Appétit

INGREDIENTS

    • 16 large butter lettuce leaves
    • 1/2 cup Asian sweet chili sauce
    • 1 pound skinless, boneless chicken thighs, finely chopped
    • 1/4 cup unsalted, roasted cashews, chopped
    • 2 scallions, minced
    • 2 tablespoons soy sauce
    • 1 teaspoon cornstarch
    • 2 tablespoons peanut oil
    • 4 medium shiitake mushrooms, stemmed and minced
    • 2 garlic cloves, minced
    • 1 teaspoon fresh ginger, minced and peeled

    INSTRUCTIONS

    1. Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Add cashews to a small serving bowl.

    2. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate chicken 10 minutes at room temperature, stirring occasionally.

    3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger, and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes.

    4. Spoon chicken mixture into a bowl, and serve with the lettuce leaves, chili sauce, and cashews. To eat: spoon chicken into a lettuce cup, sprinkle with cashews, roll leaves around filling, and dip into chili sauce.