Gluten Free Chinese Chicken Lettuce Cups Recipe
Servings: 4 servings
Calories: 342kcal
Ingredients
- 1 tablespoon cooking oil
- 2 teaspoons minced garlic
- 1 teaspoon fresh ginger finely grated
- 4 scallions, finely sliced on the diagonal (divided)
- 1 pound ground chicken
- 1 cup grated carrot
- 1 (8-ounce) can whole water chestnuts cut into ¼-inch dice
- 6 tablespoons San-J Asian BBQ Sauce plus more for serving
- 1 head Boston Bibb lettuce leaves separated, washed and dried
Optional Garnish:
- 2 ounces mung bean vermicelli
- Cooking oil
- Kosher or fine sea salt
Instructions
- Heat a large skillet or wok over high heat. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced scallions. Cook for 30 seconds or until very fragrant, stirring constantly. Add the chicken and cook through, stirring frequently, about 8 minutes. Add the remaining 2 scallions, the carrots and the diced water chestnuts. Cook for 1 minute, stirring constantly. Add 6 tablespoons San-J Asian BBQ Sauce, and cook, stirring, until heated through – about 30 seconds.
- To make the garnish, place paper towels on a dinner plate. Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions. Heat 2 inches of oil in a small saucepan or wok (the smaller the pan, the less oil you will need) to 375 degrees (rippling but not smoking). Fry one small handful of noodle at a time until they puff up – 5-10 seconds. Remove from oil with tongs or a strainer – place on the prepared plate and sprinkle with a little salt.
- To serve, dip the back of a spoon into a small bowl of San-J Asian BBQ Sauce, spread into a lettuce leaf, spoon in some filling and top with the fried mung bean noodles if desired.
Notes
Recipe serves 4 as a main dish or 6 as an appetizer.
Nutrition
Calories: 342kcal | Carbohydrates: 33g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 124mg | Potassium: 891mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6815IU | Vitamin C: 6.8mg | Calcium: 46mg | Iron: 2.6mg