I’ve seen similar recipes in a variety of places, but if I don’t put a recipe down, then I never remember a great idea. So, this outline is borrowed from bon appetit, and because it was last minute, I used ground turkey…though I think that mincing your own chicken thighs would definitely be a step up. Perfect summer meal (or anytime appetizer) – enjoy!
Butter Lettuce Chicken Cups
1 large head of butter lettuce, separated into leaves (smaller leaves work better for an appetizer, for dinner, size doesn’t matter)
1 1/2 – 2 lbs. boneless skinless chicken, minced (or ground chicken or turkey)
4 green onions, minced
4 T. soy sauce
2 t. cornstarch
canola oil for cooking
2 c. mushrooms, chopped (shiitake is recommended)
4 cloves of garlic, minced
1 T. grated fresh ginger
chopped roasted cashews for sprinkling
Asian sweet chili sauce for dipping
In a medium glass bowl, mix together the chicken, green onion, soy sauce and cornstarch and allow the mixture to sit at room temperature and marinate for 10-15 minutes (chop the mushrooms and separate the lettuce leaves while you wait). Heat a bit of oil in a large skillet and add the mushrooms – saute for a minute or 2, then add in the garlic and ginger and cook and stir for a minute more. Add in all of the chicken mixture and cook and stir until there is no visible pink and there are some crispy, browned bits – separate the chicken as best you can as you stir.
Spoon the chicken mixture onto lettuce leaves, garnish with cashews and dip as you wish in the chili sauce – these are also really tasty if the chicken is cold.