Chicken in Lettuce Cups
Christine Todesco
Tastes like PF Chang’s Lettuce Wraps
ingredients
- 3 Tbsp. reduced-sodium soy sauce
- 2 tsp. grated peeled fresh ginger
- 1 tsp. honey
- 2 tsp. Asian sesame oil
- 1 1/4 lbs chicken tenders, cut into 1/4" chunks
- 1 c. frozen shelled endamame(soybeans)
- 2 stalks celery, chopped
- 12 lg. Boston lettuce leaves
directions
- 1
1. In cup, combine soy sauce, ginger, and honey. Set aside.
- 2
2. In 12" non-stick skillet, heat seasme oil on medium for 1 minute. Add chicken chunks and cook 3 minutes, stirring occassionally.
- 3
3. Add edamame to chicken in skillet; cook 2 minutes, stirring occasionally. Stir in celery; cook 2 minutes longer. Add soy sauce mixture; cook 1 to 2 minutes longer or until chicken is cooked through, stirring occasionally to coat chicken with sauce. Makes about 3 1/2 cups.
- 4
4. Wash and pat dry lettuce leaves. Arrange lettuce on 4 dinner plates. Divide chicken mixture among lettuce leaves using a generous 1/4 cup per lead. Fold leaves over chicken mixutre and eat out of hand.
Source: Dona Day
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