What’s not to love about these chicken lettuce cups? They are a snap to make — most of the ingredients you need are probably already in your fridge — and the sweet and spicy sauce is truly finger-licking good. Next time you feel like ordering take out, you might try making these instead. Recipe is from Chrissy Teigen’s new cookbook, Cravings.
Chicken Lettuce Cups
Description
Yummy (and easy) chicken lettuce cups.
Ingredients
Units
Scale
For the Sauce:
- 3 Tbsp. Thai sweet chili sauce
- 3 Tbsp. hoisin sauce
- 3 Tbsp. light soy sauce
- 2 Tbsp. Sriracha (optional)
- 2 Tbsp. vegetable oil
- 1 tsp. sesame oil
- 1 1/2 Tbsp. unseasoned rice vinegar
- 2 Tbsp. minced garlic (about 4 cloves)
- 1 Tbsp. minced fresh ginger
For the Filling:
- 1 lb. ground chicken
- 3 Tbsp. vegetable oil
- 8 scallions, thinly sliced, whites and greens kept separate
- 1 Tbsp. minced garlic (about 2 cloves)
- 1 Tbsp. minced fresh ginger
- 1/2 pound white mushrooms, trimmed, cleaned, and finely chopped
- 1 small bell pepper, finely chopped
- 2 heads iceberg or butter lettuce
Instructions
- To make the sauce, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.
- In a separate bowl, mix 2 Tbsp. of the sauce into the ground chicken.
- In a large skillet, heat 2 Tbsp. of the vegetable oil over medium-high heat. Add the chicken and cook until browned. Transfer the meat to a plate and set aside.
- Add the remaining 1 Tbsp. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute.
- Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, add the bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes.
- Stir in the scallion greens.
- Scoop the chicken mixture onto the lettuce leaves, making the cups.