Blue Ginger Chicken in Lettuce Cups Recipe

Name: Blue Ginger Chicken in Lettuce Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sweet soy sauce; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sambal oelek or other Asian chile sauce; 1 tablespoon canola oil, plus more for frying; 1 pound skinless, boneless chicken thighs, cut into 1/2-inch dice; 1 small onion, finely diced (about 1 cup); 1/2 cup finely diced carrot; 1/2 cup finely diced celery; 1/2 cup finely diced peeled jicama; 2 tablespoons minced fresh ginger; 3 garlic cloves, minced; Kosher salt and freshly ground pepper; One 3-ounce package dried mung bean noodles; 1 head of Bibb lettuce, leaves separated, for serving

Servings: persons

2 tablespoons sweet soy sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sambal oelek or other Asian chile sauce
1 tablespoon canola oil, plus more for frying
1 pound skinless, boneless chicken thighs, cut into 1/2-inch dice
1 small onion, finely diced (about 1 cup)
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/2 cup finely diced peeled jicama
2 tablespoons minced fresh ginger
3 garlic cloves, minced
Kosher salt and freshly ground pepper
One 3-ounce package dried mung bean noodles
1 head of Bibb lettuce, leaves separated, for serving

1
In a small bowl, whisk both soy sauces with the vinegar and sambal oelek.
2
In a large nonstick skillet, heat the 1 tablespoon of oil until shimmering.
3
Add the chicken and cook over moderately high heat until lightly golden, about 5 minutes.
4
Add the onion, carrot, celery, jicama, ginger and garlic and stir-fry until the vegetables just begin to soften, about 4 minutes.
5
Add the soy mixture and cook, stirring, until most of the liquid has evaporated, about 5 minutes.
6
Season with salt and pepper and keep warm.
7
In a large saucepan, heat 2 inches of oil to 400.
8
Add the mung bean noodles and fry until some of the noodles puff, about 20 seconds.
9
Using a slotted spoon, carefully flip the noodles and cook for 20 seconds longer, until all of the noodles puff.
10
Transfer to paper towels to drain.
11
To serve, spoon the chicken into the lettuce leaves.
12
Top with the crispy noodles and serve.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons sweet soy sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sambal oelek or other Asian chile sauce, and more.

Yes, Blue Ginger Chicken in Lettuce Cups falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blue Ginger Chicken in Lettuce Cups

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