Lunch: Blue Ginger's Chicken Lettuce Cups

Recipe by Ming Tsai Make cooking a family affair with these Asian lettuce wraps from chef Ming Tsai. His sons love making these do-it-yourself little packages brimming with sautéed chicken in a sweet soy sauce.

Ingredients

3/4 c. sweet soy sauce
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. sambal oelek (see Tips & Techniques)
1 tbsp. minced ginger
1 tbsp. minced garlic

Instructions

In a bowl, combine sweet soy sauce, soy sauce, rice vinegar, sambal, ginger, and garlic.
In a large sauté pan over medium-high heat coated lightly with oil, sauté chicken until almost cooked through, about 5 to 7 minutes. Add onions, carrot, celery, and jicama, season with salt and pepper, and toss. Add sweet soy deglazing mixture and sauté; allow to reduce almost completely. Check flavor and season if necessary.
Meanwhile, preheat a fryer or stockpot filled 1/3 full with oil heated to 400 degrees F. Fry vermicelli and remove to a paper towel-lined plate.
To serve, divide chicken mixture among 4 small bowls and place on 4 dinner plates. Divide Bibb lettuce leaves and mung bean vermicelli among plates. Make a lettuce wrap and enjoy! Alternatively, serve in a bento box for extra fun.

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