Chicken Lettuce Cups with Peanut Coconut Sauce

Chicken Lettuce Cups with Peanut Coconut Sauce
45 min
8 Servings

Ingredients

2 Tbsp
sesame oil
4 Tbsp
garlic (finely grated)
7 tsp
ginger (finely grated)
1
small red onion (small diced)
1 lb
ground chicken breast
8
shiitake mushrooms (small diced)
1 Tbsp
soy sauce
2 Tbsp
hoisin sauce
4 tsp
Sriracha chili sauce
1
small lime (juiced)
3 Tbsp
creamy peanut butter
1/2 cup
coconut milk
2 1/2 tsp
fish sauce
1
head romaine lettuce (washed and cut into 3" to 4" long cups)
3 Tbsp
cilantro (chopped)
1/2 cup
cucumber (shredded)
1/2 cup
carrots (shredded)
Prep Time:
45 min
 
Total Time:
45 min

Instructions

Heat a wok or large frying pan over medium-high heat. When hot, add the sesame oil, and coat the pan. Stir in 3 tsp. of the garlic, 6 tsp. of the ginger, and the red onion and fry together for 1 minute. Add the ground chicken and shiitake mushrooms next and continue to stir together until they are lightly browned, about 2 to 4 minutes. Then stir in the soy sauce, hoisin sauce, and 3 tsp. of the Sriracha. Simmer all the ingredients for 2 minutes, or until the meat is cooked through. Let the mixture cool and then add the lime juice.  Meanwhile, place the peanut butter, coconut milk, 1 tsp. of the ginger, 1 tsp. of the garlic, 1 tsp. of the Sriracha sauce, and the fish sauce into a medium size bowl and mix will. To assemble the lettuce wraps, spoon a bit of the chicken filling onto each lettuce cup and drizzle with desired amount of sauce and garnish with cilantro, cucumber and carrots.

Recipe brought to you by:
Find more Quick & ‘Ono bites under these categories:
Source:

Chef Ryan Covert