Chicken Lettuce Cups with Peanut Sauce

The first time I’ve tried these from P.F. Chang’s, I knew I had a “lightbulb” moment. I can easily make these at home even without following a recipe. I just know the usual asian flavor suspects: soy/hoisin/oyster sauce.

What’s nice about this dish is that you can eyeball the ingredient measurements and have it taste according to your preference. That’s my cooking philosophy actually. Life couldn’t be simpler than that.

chicken lettuce cups with thai peanut sauce

Chicken Lettuce Cups with Peanut Sauce
Yield: 6-8 servings
Prep time: 20
Cook time: 20 minutes

3 teaspoons sesame oil
3 garlic cloves, minced
1 pound ground chicken
salt & pepper, to taste
2 tablespoons no-msg oyster sauce
2 tablespoons sweet rice wine
3/4 cup red bell pepper, diced
vegetable oil, for frying
2 ounces dried rice vermicelli noodles, broken in sections
6-8 lettuce cups, washed and drained

1. Heat a sauté pan over medium heat and add the oil, then the garlic. Cook until fragrant, about 30 seconds. Add the ground chicken, season with salt and pepper. Cook until crumbled and no longer pink.
2. Add the oyster sauce, sweet rice wine, and diced peppers. Mix until combined. Simmer, uncovered, for 7 minutes.
3. Heat a medium heavy-bottomed pan over medium-high heat and coat with vegetable oil. Fry the rice noodles, in small batches, until puffed, 2 to 3 seconds. Transfer onto a paper towel-lined plate. Set aside.
4. To assemble, scoop 1/4 cup of the filling into one lettuce cup. Top with fried vermicelli noodles and serve with peanut sauce (recipe follows).

Peanut Sauce:
1/2 creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon garlic powder
1/2 teaspoon ground ginger

In a medium bowl, combine all ingredients until smooth.

Recipe by JG


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