Lettuce Cups with Stir-Fried Chicken
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons peanut oil
- 2 garlic cloves, minced
- 1 teaspoon minced peeled fresh ginger
Preparation Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce. Per serving: 168 calories, 10 grams fat, 9 grams Carbohydrate Nutritional analysis provided by Bon Appétit
Preparation Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce. Per serving: 168 calories, 10 grams fat, 9 grams Carbohydrate Nutritional analysis provided by Bon Appétit
