Ingredients
16 large butter lettuce leaves½ cup Asian sweet chili sauce
1 pound skinless, boneless chicken thighs, minced
2 scallions, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
¼ cup unsalted, roasted cashews, chopped
Method
- 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.
Cookware you can use for this recipe
TIVOLI® Zero
Stirfry
Cream of Mushroom Soup
Pumpkin Soup
Breaded Tofu
Chicken Nuggets
Lettuce Cups with Stir-fried chicken
Buffalo Chicken Sliders
Lemon-Garlic Marinated Shrimp
Crispy Bacon and Onion Wonton Flowers
Spring Roll
PANTRY BOX
