Chicken Lettuce Cups

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
½ cup coconut milk
2 ½ tsp. fish sauce
1 head romaine lettuce (washed and cut into 3″ to 4″ long cups)
3 tbsp. cilantro (chopped)
½ cup cucumber (shredded)
½ cup carrots (shredded)

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 By:

Chef Ryan Covert

Prep + Cook Time:

45 mins

Serving Size:

8 Servings

As featured in…

Aug. 1, 2012 Coupon Book