Best Sweet And Sour Chicken Lettuce Cups Recipes

Sweet and Sour Chicken Lettuce Cups image

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
2 pounds ground chicken (thighs/dark meat preferred)
Kosher salt and freshly ground black pepper
One 8-ounce can water chestnuts, minced
1 cup finely chopped shiitake mushrooms (chopped in a food processor)
2 red bell peppers, cut into small dice
2 scallions, thinly sliced up to the pale greens, dark green tops reserved for garnish
2 tablespoons zested fresh ginger
4 cloves garlic, minced
1/2 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons mirin
1 head butterhead lettuce, leaves separated, washed and thoroughly dried
1/2 cup roasted cashews, chopped
Sriracha, for serving
Fish sauce, for serving

Steps:

Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add the oil and saute the chicken until no longer pink, about 3 minutes. Season with salt and pepper. Remove the meat with a slotted spoon, reserving the fat and liquid in the pan.
Add in the water chestnuts, mushrooms, bell peppers and sliced scallions and saute for 10 minutes. Lower the heat to medium, add in the ginger and garlic and cook until fragrant, 15 to 20 seconds. Add the hoisin, soy sauce, mirin and cooked chicken and simmer for a couple more minutes. Taste and adjust the seasoning if necessary.
Thinly slice the reserved scallion tops. Scoop the chicken onto lettuce cups and garnish with the sliced scallions, chopped cashews, a bit of sriracha and a dash of fish sauce.

Sweet And Sour Chicken Lettuce Cups Recipe by Tasty image

Provided by Joey Firoben

Categories Appetizers

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
2 teaspoons salt, plus more to taste
2 teaspoons black peppercorn
½ medium sweet onion, halved
½ medium sweet onion, diced
6 cloves garlic, divided, 4 whole and 2 minced
2 bay leaves
6 cups water
1 tablespoon oil
¼ cup low sodium soy sauce
¼ cup honey
½ cup lime juice
4 large leaves romaine lettuce, for serving
¼ cup scallion, sliced

Steps:

Place the chicken breasts, salt, peppercorns, halved onion, whole garlic cloves, bay leaves, and water in a large pot.
Cover the pot and bring to a simmer over medium heat.
Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
In a large nonstick pan, heat the oil over medium-high heat until shimmering.
Add the diced onion and a pinch of salt and sauté until softened, about 2 minutes.
Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the soy sauce, honey, and lime juice and stir until the mixture has thickened slightly, about 2 minutes.
Add the shredded chicken and mix until everything is well incorporated.
Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
Top with sliced scallions.
Enjoy!