Asian Chicken Lettuce Cups

Posted on by llbalanced
Asian Chicken Lettuce Cups
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    [post_date] => 2015-06-01 14:28:35
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    [post_title] => Asian Chicken Lettuce Cups
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06.01

There is something especially exciting about dinner out at an ethnic restaurant. Perhaps it's the exotic flavors, beautifully foreign menu or the diverse dining rituals, which make the experience so pleasurable. Or, perhaps, it's the notion that you and your companions are embarking on a miniature adventure in the midst of routine?

I'm not sure, but I do know that stepping out of one's sensory comfort zone is a good thing, and I have tried and loved a variety of ethnic restaurants right here in Nashville!

lettuce cups 4

When I don't have time or energy to dine out, I try to recreate an exotic dining experience at home. Today's recipe will transport you to your favorite Chinese restaurant through the unmistakeable flavors of sesame, peanut and soy sauce (tamari in this case) and the delicious contrast of textures.

lettuce cups 2

Not only are these lettuce cups a blast to eat, they're ridiculously simple to make. Whip up your sauce, sear your chicken and voila! The foundation of an epic lettuce cup is complete. This recipe is also low-carb, grain-free and an easily-digestible combination of meat and vegetables. Hearty and refreshing at the same time, I personally enjoy this chilled on a hot summer day. I hope you and your family give these lettuce cups a try, and turn the experience into a special meal. Pretend you're at a restaurant—use cloth napkins and chopsticks, add slices of lime to your water and really pay attention to your dining partners...even if it's just you!

lettuce cups 3

What are your favorite ethnic restaurants in your cities? Your favorite go-to ethnic dish?

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TOTAL TIME :30mins
5-6servings
INGREDIENTS
  • 3 large boneless skinless chicken breast (prefer organic and free range)
  • 1/4 cup unsalted, unsweetened peanut butter (prefer organic, sub almond or tahini if you like)
  • 3 tablespoons sesame oil
  • 2 1/2 tablespoons honey
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 2 tablespoons sriracha (sub hot sauce and increase honey to 2 tbps)
  • 2 tablespoons tamari (sub soy sauce)
  • 1/2 teaspoon sea salt
  • 2 tablespoons coconut oil (sub a neutral oil)
  • 1 6 ounce can water chestnuts, diced (sub 1/2 cup blanched slivered almonds)
  • 1 head iceberg lettuce, green cabbage or sturdy bibb lettuce
  • Opt garnish: shredded carrots, sliced cabbage, sliced scallions, sesame seeds
DIRECTIONS
  1. In a large mixing bowl, combine peanut butter, sesame oil, tamari, honey, lime juice, garlic, sriracha and sea salt. Whisk thoroughly.
  2. Heat a large sauté pan or wok to medium-high heat. Add coconut oil. When oil is shimmering but not smoking, add minced chicken. Allow to pop, crackle and brown around the edges before flipping. Turn heat down if you see smoking.
  3. When chicken is golden brown and cooked through (approx. 4-5 mins), turn off heat and allow to cool 5 minutes. Add your peanut sauce, reserving 1/4 cup. Add water chestnuts or almonds and stir everything to combine.
  4. Serve chicken in lettuce cups with an extra drizzle of sauce, carrots, cabbage and scallions.
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