Fresh, light and flavor-packed, these mango and chicken stuffed lettuce cups make a great appetizer or light main course.
Ingredients
- ⅛ cup fresh lime juice
- 2 T soy sauce
- 1 t toasted sesame seed oil
- 1 t Asian fish sauce
- 1 squirt Sriracha hot sauce
- 1 t honey
- Red pepper flakes to taste
- ¼ c olive oil
- Salt and pepper to taste
- 2 T plus ¼ cup canola oil
- 2 pounds ground chicken
- 5 green onions, finely sliced
- 4-5 shiitake mushrooms, thinly sliced
- 3 T fresh ginger, peeled and finely chopped, separated into 1 and 2 tablespoons
- 1 clove garlic, finely chopped
- ¼ c rice vinegar
- ⅛ c soy sauce
- 2 t toasted sesame seed oil
- 3 heads butter or bibb lettuce or 2 heads iceberg lettuce
- 4 persian cucumbers, quartered lengthwise, and sliced into ¼ rounds
- 3-4 medium mangos, cubed
- ½ bunch cilantro, roughly chopped
- ½ bunch mint, stemmed and roughly chopped
Directions
- 1Prepare lettuce by rinsing in a sink full of water and spinning dry. Place in a resealable plastic bag with a paper towel tucked in to absorb any residual water. Seal and store in the fridge to crisp. If you are using iceberg lettuce see blog post on how to prepare iceberg lettuce cups. Can be done a day in advance.
- 2To make the cooking sauce, mix lime juice, soy sauce, sesame seed oil, fish sauce, srihacha sauce, honey and pepper flakes together. Slowly whisk in the olive oil and season with salt and pepper to taste. You can whisk this sauce by hand or in a food processor. Set aside.
- 3Heat 2 T canola oil in a large sauté pan. Add chicken and cook until nearly done. Add 2 T minced ginger, mushrooms and green onions and cook another 2-3 minutes. Slowly add cooking sauce to chicken and vegetable mixture. Cook for another minute or so. Remove from heat and set aside.
- 4To make the serving sauce, put chopped garlic and the remaining tablespoon of ginger in a small bowl. Add rice wine vinegar and soy sauce and whisk together. Continue to whisk while slowly adding canola oil and sesame seed oil to create an emulsion. As a time saver, you can chop garlic and ginger in a food processor and then pulse in the rice wine vinegar, canola and sesame seed oils.
- 5Arrange chicken, lettuce, mango, cucumber, mint and basil on a large serving platter with a bowl of serving sauce. Guests assemble their own wraps to their preference. Pass the sriracha sauce for those who like heat.
