Lettuce Cups with Sesame-Soy Chicken
Makes 4 Servings
- 1 pound (450 g) boneless skinless chicken thighs
- 4 scallions, finely chopped
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 tablespoons olive oil
- 1/2 medium red onion, finely chopped
- 4 cloves garlic, minced
- 3 medium cremini mushrooms, chopped
- 1 tablespoon hoisin sauce, plus more for serving (see Note)
- 1 large head butter lettuce (about 3/4 pound/340 g)
- 1 cup (142 g) dry-roasted peanuts, chopped
- Sweet chili sauce (see Note)
At HomeCut the chicken into 2-inch (5-cm) chunks and place in the bowl of a food processor. Pulse until the chicken is ground into a fine texture, scraping down the sides of the bowl as needed.(Alternatively, you can mince the chicken by hand or buy dark meat ground chicken from the butcher.)
Place the ground chicken in a large bowl.Add the scallions, soy sauce, vinegar, sesame oil, and ginger and toss to coat thoroughly.Transfer the chicken and marinade to a resealable plastic bag, squeeze out the excess air, and chill for at least 1 hour and up to 24 hours.
In CampHeat a large skillet over medium-high heat and swirl in the olive oil.Add the onion and garlic and cook until the onion starts to turn translucent, 2 to 3 minutes.Stir in the mushrooms and hoisin sauce and cook until the mushrooms are tender, about 2 minutes.Add the chicken and cook until golden brown, 5 to 8 minutes, stirring occasionally.
Separate the lettuce into individual leaves.Spoon equal amounts of chicken onto the lettuce and sprinkle with the peanuts.Serve with hoisin sauce, sweet chili sauce, and sriracha on the table for dipping or drizzling.
Publication of this recipe is thanks to Voyageur Press, an imprint of The Quarto Group
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