Asian Chicken Lettuce Cups

By Zoe McLaughlin
A new video for Video Friday

This Asian restaurant favorite couldn't be easier to make! The combination of the crunchy iceberg lettuce, fragrance of ginger and garlic, and sweetness from the hoisin sauce makes these wraps a perfect bite. This recipe can be turned into wonderful appetizers by simply spooning the chicken into smaller lettuce cups – they’re sure to be a crowd pleaser.

The simplicity of this dish is what makes it memorable and something you will make again and again. To streamline the recipe even further, instead of diced chicken you could use ground chicken; even ground pork would work nicely in this recipe.

If you can find fresh shiitake mushrooms, use them instead of dried ones. Dried shiitakes, readily available in Asian markets, need to be rehydrated in warm water before using. Save the soaking liquid. You can use a few tablespoons in the sauce to add a layer of depth and flavor to the dish.

Iceberg lettuce is the clear winner for these cups. With its natural cup shape, it’s the perfect vehicle to hold the chicken mixture and adds just the right amount of crunch. Finishing off the dish with a few cilantro leaves helps to brighten the dish and round out the flavors.

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Asian Chicken Lettuce Cups
Serves 2
5 medium dried shiitake mushrooms
1 1/2 tablespoons vegetable oil
1 boneless skinless chicken breast, diced in small cubes
2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 tablespoon hoisin sauce
1/4 teaspoon toasted sesame oil
1/2 teaspoon Sriracha sauce (optional)
2 garlic cloves, minced
1 1/2 teaspoons minced ginger
1/4 cup sliced water chestnuts
2 large iceberg lettuce leaves
2 tablespoon roughly chopped cilantro

1. Put mushrooms in a medium bowl and cover with hot water. Let sit 15 minutes or until mushrooms are rehydrated. Drain liquid, reserving 2 tablespoons. Squeeze out excess liquid from the mushrooms and slice. Discard stems.
2. Heat oil in a large sauté pan over medium heat. Add chicken and cook, stirring, 1 minute or until chicken starts turning opaque.
3. While chicken is cooking, make the sauce mixture: In a small bowl combine the rice vinegar, soy sauce, hoisin sauce, sesame oil and sriracha sauce, if using, and the 2 tablespoons of reserved mushroom liquid; set aside.
4. When the chicken is opaque, add garlic and ginger and cook, stirring for about 2 minutes until aromatic.
5. Add shiitake and water chestnuts to the chicken mixture and stir to combine; add the sauce mixture and stir. Bring sauce to a simmer and simmer until ingredients are heated through and chicken is cooked, about 2 to 3 minutes.
6. Spoon chicken mixture into 2 lettuce leaves, dividing equally and garnish with cilantro.

Makes 2 servings

Recipe by Zoe McLaughlin

Note: You can substitute ½ cup fresh shiitake mushrooms for dried shiitakes

Tip: For crispy, crunchy iceberg lettuce, check out our video.

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