I remember as a young adult that it felt great to actually be able to start going out to eat. It felt so grown up. One of my favorites (as I was living in the land of chain restaurants) was PF Cheng's. My tastes and habits have changed, but there is something remarkably satisfying about recreating their iconic lettuce cup appetizer. Of course, for us, this is a whole meal unless you're really hungry!
Chicken Lettuce Cups
Serves: 1 Time: 25 minutes Difficulty: Easiest dining out at home dish ever
- 1/4 lb. ground chicken
- 1/4 small onion, diced
- 1 c. chopped vegetables such as mushrooms, snow peas, carrots, cabbage, or broccoli
- 1 T. soy sauce (or tamari to avoid gluten)
- 1 tsp. Sriracha
- 1/2 T. Mirin or honey
- 1 tsp. rice wine vinegar
- 1/4 c. chicken stock
- 1 tsp. fresh ginger (or 1/2 tsp. ground)
- 1 garlic clove, minced (or 1 tsp. garlic powder)
- chives or scallions, chopped for garnish
- blended oil
- 5-6 Bibb lettuce leaves
Heat 1 T. of oil in a pan. Add the chicken and season with pepper and a small amount of salt. Let the chicken start to brown and caramelize, then break up the chicken. Add in the garlic, ginger, and onions, letting the mixture sautee for 2-3 minutes.
Meanwhile, whisk together the soy, Sriracha, Mirin, and vinegar. Add it to the pan along with your chopped vegetables. Stir to combine, then add in the stock and let it simmer until the liquid is nearly gone, approximately 5-7 minutes.
Serve the chicken in a bowl and garnish with the chives. Serve with the lettuce on the side for assembly.