Fridge Foraging: Chicken Lettuce Cups
Thankfully you all like Asian inspired dishes as much as I do because today you guys chose chicken lettuce cups in Fridge Foraging.
Chicken Lettuce Cups
- 6 Tbs. soy sauce
- 2 Tbs. rice vinegar
- 2 Tbs. sesame oil
- 1 Tbs. fish sauce
- 2 tsp. honey
- 2 Tbs. vegetable oil
- 2 stalks of celery, diced
- 1 leek or 1/2 cup green onions, diced
- 1/2 lb shitake mushrooms, roughly chopped
- 1 lb ground chicken (or ground pork)
- 1 Tbs. ginger, grated
- 2 cloves garlic, minced
Serve with lettuce, carrots, cucumbers, lime wedges, herbs, and toasted cashews.
In a small bowl combine the soy sauce, rice vinegar, sesame oil, fish sauce and brown sugar. Mix well and set aside.
In a large saute pan, add the oil over medium heat. Add the celery and cook 2 to 3 minutes. Add the mushrooms and cook until soft, about 2 to 3 minutes. Add the chicken and cook for another 3 to 5 minutes or until the chicken is cooked through, breaking up large pieces as it cooks. Add the ginger and garlic and cook for another 30 seconds. Drizzle half of the soy sauce mixture over the chicken and toss well.
Serve the ground chicken alongside the lettuce, carrots, cucumbers, herbs, lime wedges, and toasted cashews.
Make the lettuce wraps by filling a sturdy piece of lettuce with the chicken and adding your favorite toppings and a drizzle of the soy sauce mixture.