I had no idea what I was going to make for dinner when I walked into Trader Joe’s. No List. No plan. Bad idea. It was one of the most chaotic trips. I knew I wanted to make some sort of salad with chicken, but that was about it. With a few swipes through my Epicurious app, I decided on Lettuce Cups with Stir-Fried Chicken. I battled the TJ’s crowds and was able to get everything but the butter lettuce…so I figured I’d just toss the chicken over spinach and kale.
Frist step was marinating the chicken.
Use your hands, it works best.
Then came cutting up the garlic, ginger and mushrooms. At this point, I wondered why I didn’t use my food processor. My knifing is pretty slow and mincing takes forever.
Heat up the peanut oil [yes, I finally gave in and bought peanut oil] and it all together.
I tossed the kale and spinach in a splash of peanut oil as well to keep the flavors consistent. I was very pleased with the turn out. Even Dan ate it!
Verdict: Great! Nearly as good as PF Chang’s and probably much healthier
Level: Easy. I wasn’t thinking and did all the mincing by knife. My food processor would have made this 100x faster.
Make Again: Yes, most definitely. Next time I’ll get the butter lettuce and dip in my favorite TJs sweet chili sauce. The chicken was moist and flavorful. The whole meal was light, but filling. Probably a good appetizer for a little party with your friends :)
16 large butter lettuce leaves
1/2 cup Asian sweet chili sauce
1 pound skinless, boneless chicken thighs, minced
2 scallions, minced
2 tablespoons soy sauce [I used closer to 3 Tbls]
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/4 cup unsalted, roasted cashews, chopped
Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stirfry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.