Monday, May 9, 2016

Asian Chicken Lettuce Cups


I am not a big fan of leftover chicken thighs. The dark meats tends to be greasy and not good for chicken salad the next day (just my humble opinion).

Here is a great rescue for leftover thighs.
You make a nice Asian style sauce and mix it in w/ some julienned vegetables.

Wrap them in some butter lettuce (aka Boston lettuce or Gem lettuce) and a delicious dinner is made.

Here's how to make 6 lettuce cups.

Sauce:

2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
small garlic clove, shaved on a citrus zester

Whisk together with a fork and set aside.

For the Lettuce Cups:

1 head of Boston or Butter lettuce, washed and leaves separated (they will look like baskets)
4-5 cooked chicken thighs, shredded
1 small carrot, peeled and cut into matchsticks
a bunch of scallions, sliced
2 radishes, sliced
fresh chopped cilantro
shake of sesame seeds

In a bowl, mix the shredded chicken w/ some of the sauce (you will probably have sauce leftover).


Add in the vegetables and mix w/ the chicken. Add in more sauce as needed (taste as you go).

Spoon the chicken salad into the lettuce leaves.
Sprinkle w/ sesame seeds and a slice of radish and fresh cilantro leaves.


Drizzle w/ more sauce and serve.

2 comments:

Bebe said...

Bingo! Why didn’t I think of this - chicken lettuce cups are a big favorite of ours at our local Chinese restaurant. And I have some chicken thighs that were not terrific on their first outing, waiting to be skinned, boned and resurrected.

I’ll chop the meat rather than shred. And some nuts (almonds?) will probably be chopped and added too, along with some of the other ingredients.

Thanks so much for turning that light bulb on, Stacey!

carolyn ihnot said...

A little late getting to this post but I love these! Much brighter than the ones I make. I am hosting a brunch tomorrow and was trying to think of an appetizer. I think I will make these!