The Recipes

Chicken (leftover) Lettuce Cups

Remember that lovely, sticky Heat-n-Sweet chicken?  How I made far too much for one person?  Here comes the big hurdle of cooking for one:  Turning leftovers into something you actually want to eat!

I had a full chicken breast and part of the thigh leftover, which I removed from the bone and stored in the fridge.  Now, it's time to make use of that good ol' bird.

I had some butter lettuce in the fridge, but feel free to use whatever sturdy green you have on hand.  I prepped a stack of leaves to be my wrappers for chicken deliciousness:

TIP:  Get as much of your chopping done as you can BEFORE you start cooking.  None of us are as speedy as the people we see on TV. 

- A handful of sliced water chestnuts, cut into tiny dice or "bruniose" if you prefer the fancy term for a tiny dice measuring 1/8" x 1/8" x 1/8"
- 1/3 of a carrot, diced the same
- 6 button mushrooms or baby bellas, stems removed and diced the same
- Finely mince the leftover chicken

In a skillet or wok, heat a few drops of sesame oil and a turn of the pan of peanut oil.  Add the veggies and sautee for 5-6 minutes, lightly salting the vegetables.  Add in the leftover chicken and stir.  Douse the mixture with a few healthy glugs of soy sauce and a drizzle of honey.  Add a few dashes of the Asian hot sauce of your choice; I used Siraicha.  Stir to combine and allow the sauces to marry into the entire dish.

While this cooks for a few more minutes, slice a bit of scallions and chop a handful of cilantro.  To serve, transfer the chicken mixture to a shallow bowl and top with the cilantro and scallions.  Use a spoon to transfer the chicken mixture to each individual lettuce cup.