Rating: 4 stars
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Our version of the classic Chinese restaurant dish brings in tart-hot Southeast Asian flavors. We've used medium-size lettuce leaves here for a main course; if you want to make appetizers, just choose small leaves.

Julia Lee
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
30 mins
Yield:
Serves 4 to 6 (12 lettuce cups) (serving size: 1 lettuce cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix chicken with 1 tbsp. fish sauce, the sugar, and 2 tbsp. ginger in a small bowl; set aside. In another small bowl, stir hoisin sauce with lime juice, peanut butter, and remaining 1 tsp. fish sauce until smooth; set sauce aside.

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  • Heat a large frying pan (not nonstick) over medium-high heat. Swirl in oil. Add garlic and remaining 1 tbsp. ginger and cook until fragrant. Add chicken and cook, stirring and breaking up chunks, until no longer pink, 1 1/2 to 2 minutes. Add carrot, water chestnuts, green onions, lemongrass, and chiles and cook until chicken is cooked through, about 1 minute more. Add cucumber and peanuts and stir to combine. Add salt to taste. Transfer to a serving bowl.

  • To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold up, and eat with your hands.

Nutrition Facts

154 calories; calories from fat 60%; protein 9.3g; fat 10g; saturated fat 1.9g; carbohydrates 7.3g; fiber 1.4g; sodium 305mg; cholesterol 33mg.
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