TERIYAKI CHICKEN LETTUCE CUPS

Teriyaki Chicken Lettuce Cups image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 12 lettuce cups

Number Of Ingredients 16

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One 10-ounce package refrigerated cooked teriyaki chicken breasts
1/4 cup fresh lime juice (from about 2 limes), plus wedges for serving
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
Kosher salt and freshly ground black pepper
1 cup lightly crushed rice cakes (from about 2 cakes)
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh mint leaves, roughly chopped
1/2 cup roasted peanuts, lightly crushed
4 scallions, white and light green parts, thinly sliced
1 medium carrot, cut into matchsticks
1/2 cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/2 yellow bell pepper, cut into matchsticks
24 Bibb or Boston lettuce leaves (from about 2 heads)
Asian chili-garlic sauce, such as sriracha, for serving
2 tablespoons toasted sesame seeds

Steps:

Heat the chicken according to the package instructions. Let cool slightly, then cut into medium dice.
Whisk together the lime juice, vegetable oil, sesame oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Add the chicken, rice cakes, cilantro, mint, peanuts, scallions, carrot, cucumber and bell pepper and toss well to coat.
Lay 12 of the lettuce leaves on a serving platter and double up each with one of the remaining leaves. Divide the chicken salad among the lettuce cups and top with some chili-garlic sauce, the sesame seeds and a squeeze of lime.