Chicken Lettuce Cups

These are tasty little bundles!! This recipe was inspired by Bon Appetit.

1 lb ground chicken or turkey
1 TBSP plus 1 tsp fish sauce
3 TBSP minced ginger, divided
1/3 c good-quality hoisin sauce
Juice is a lime
2 TBSP peanut butter
1 TBSP canola oil
4 garlic cloves, minced
1 c carrot, shredded
1 bunch of green onions, chopped
4 TBSP minced lemongrass
1-2 jalapeno chiles, minced
1 c diced cucumber
1/2 c salted roasted peanuts
Lettuce-leaf cups

Mix chicken with 1 TBSP fish sauce and 2 TBSP ginger in a small bowl, set aside.

In another small bowl, stir hoisin sauce with lime juice, peanut better, and remaining 1 tsp fish sauce until smooth, set aside.

Heat oil in a large non-stick frying pan over med-high heat. Add garlic and remaining ginger and cook until fragrant. Add chicken and cook until no longer pink. Add carrot, green onions, lemongrass, and jalapeño and cook until chicken is cooked through, about 1 min more. Add cucumber and peanuts and stir to combine. Transfer to serving bowl.

To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold and eat with hands.

Serves 4.


Asian Chicken Sausage in Lettuce Wraps


This recipe was inspired by a recipe in Aug 2012 Bon Appetite. I added lemon grass to make it truly an Asian mashup. These little parties were unctuous! I bought chicken thighs and ground my own meat – dark meat is the key to keeping these moist. I served these with sriracha sauce, ponzu and sweet chili sauce.

2 TBSP fish sauce
2 jalapeños, minced
4 cloves of garlic minced
1/2 c shallots, minced
1 TBSP flour
1/4 c oyster sauce
3 – 4 lemon grass stalked, smashed and inner part minced
1 lb ground chicken, preferably dark meat
1 head of butter lettuce

Combine all ingredients except lettuce in a bowl. Cover and refrigerator overnight.

Form into patties. Cook on a griddle or in a large skillet over medium high heat, 3 – 4 per side.

Serves 4 – 6.