Chicken Lettuce Cups

Name: Chicken Lettuce Cups
Yield: 4 servings
Ingredients: 1 2 tablespoons light soy sauce; 1 1 tablespoon hoisin sauce; 1 2 tablespoons clear rice vinegar; 1 1/2 teaspoon salt; 1 1/2 teaspoon sugar; 1 3 tablespoons vegetable oil; 1 2 cloves garlic, minced; 1 2 teaspoons minced fresh ginger; 1 1/3 cup minced red onion; 1 1 cup chopped canned button mushrooms; 1 1/2 cup water chestnuts, minced; 1 1 pound boneless, skinless chicken breasts, minced; 1 8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled; 1 Handful of fresh cilantro leaves, coarsely chopped; 1 1/4 cup unsalted roasted cashews; 1 coarsely chopped

From the kitchen of Carly

Crispy lettuce cups cradle savory stir-fried chicken, mushrooms, and water chestnuts dressed in tangy hoisin and rice vinegar. Ginger and garlic build heat while staying light. Assemble and eat with your hands for maximum satisfaction.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons light soy sauce
11 tablespoon hoisin sauce
12 tablespoons clear rice vinegar
11/2 teaspoon salt
11/2 teaspoon sugar
13 tablespoons vegetable oil
12 cloves garlic, minced
12 teaspoons minced fresh ginger
11/3 cup minced red onion
11 cup chopped canned button mushrooms
11/2 cup water chestnuts, minced
11 pound boneless, skinless chicken breasts, minced
18 to 10 inner leaves iceberg lettuce, edges trimmed and chilled
1Handful of fresh cilantro leaves, coarsely chopped
11/4 cup unsalted roasted cashews
1coarsely chopped

Instructions

Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.