I think I've waxed poetic on my love of certain chain restaurants before, one of which is P.F. Cheng's. Now, almost NOTHING on their menu is remotely healthy, but sometimes you just have to satisfy a craving.
My version here is definitely better for you than P.F. Cheng's. All you're missing is the nice bartender/server who mixes your dipping sauce at the table for you. Long before I ever experimented with Asian flavors, that part of the experience just blew my mind.
Note: When you're cooking any mushroom, you want to wipe them clean with a dry dish towel or paper towel. Do not rinse them under the water. For the large caps, you'll want to scoop out the gills.
Chicken and Mushroom Lettuce Cups
- 1 chicken thigh
- 1/2 portabello mushroom, wiped clean and gills scooped out with a spoon, chopped
- 1/4 bell pepper, diced
- 1-2 radishes, diced
- 2 T. soy sauce, divided
- 1 T. mirin
- 1 T. honey
- 1 tsp. Sriracha hot sauce
- 1 tsp. rice wine vinegar
- 2 T. peppercorns
- 1 celery rib, chopped
- 1 carrot, chopped
- 1/4 onion
- 4-5 Bibb lettuce leaves
- 1 T. blended oil
Put the chicken, carrot, celery, carrot and pepper corns in a large pot. Cover with water and add a scant palmful of salt. Bring to a boil, reduce to simmer, cover and let cook for 20 minutes. Remove chicken and set aside to cool.
In a small bowl, whisk together the mirin, honey, 1 T. of soy, vinegar, and hot sauce. Set aside.
Heat the oil in a small skillet. Add the mushroom and let them start to brown for 3-4 minutes. While the mushrooms brown, shred or roughly chop the chicken meat. Add it to the skillet with the remaining soy sauce. Cook until the chicken is warmed through. Toss the chicken and mushrooms in the sauce you made earlier.
Plate the lettuce leaves with the bell peppers and radishes in one bowl and the chicken in another. Boom. Cheng's - you got nothin' on me.