Lettuce Cups with Stir-Fried Chicken
['16 large butter lettuce leaves', '1/2 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', '1/4 cup unsalted, roasted cashews, chopped', 'Ingredient Info: Asian sweet chili sauce is available at better supermarkets and at natural foods stores.']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.