Chicken in Lettuce Cups

A nice change from other rice or noodle based Asian dishes, serve as a light dinner or appetizer. I use the food processor to grind the chicken breasts and finely mince the mushrooms and onion.

The Sauce:

3 tablespoons fresh orange juice

3 tablespoons cornstarch

1 cup light soy sauce or tamari sauce

2 tablespoons sake or white wine

1/4 cup hoisin sauce

2 tablespoons sesame oil

2 tablespoons finely grated fresh ginger

  • Combine the above in a jar and shake to combine.

3 pounds ground chicken breasts

8 ounces white mushrooms, minced

1/2 cup onions, minced

2 tablespoons vegetable oil

2 small cans of water chestnuts
(finely chopped)

1/2 cup cilantro leaves

1 head hydroponic Bibb lettuce
(comes in a plastic clam shell box)

  • Heat a large sauce pan, then add the vegetable oil.
  • Add the mushrooms and the onion and brown lightly, 4 to 5 minutes.
  • Add the chicken and stir to break up the meat.
  • When the chicken is almost fully cooked, add the jar of sauce and bring to a boil.
  • Reduce the heat and continue cooking until the sauce has thickened 5 to 6 minutes.
  • Remove from the heat and add the water chestnuts.
  • Separate the leaves of the lettuce and place on a platter.
  • Fill each leaf with the chicken mixture and top with cilantro.
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4 Responses to Chicken in Lettuce Cups

  1. This was such a nice change of pace from typical appetizers! I am motivated to dust off my Cuisinart now. It made this recipe so fun and easy!

  2. Pingback: January 28, 2012 « Tricia Booker Photography

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