Lettuce Cups with Stir-Fried Chicken

I wasn't feeling up for cooking on Monday, so the boy was placed in charge of cooking. He decided on an Asian chicken recipe he had, only to realize it had a 90 minute baking time. I balked at the wait and remembered instead that our CSA box had provided us with a recipe idea using chicken that would also make use of the butter lettuce we had received. With almost all ingredients on hand and a 30 minute cook time, we had a winning recipe. The final taste was even better than I expected. Make sure you use a good chili sauce!

Two years ago: Mint Brownies

Lettuce Cups with Stir-Fried Chicken (from Bon Appetit)

Ingredients
16 large butter lettuce leaves
1/2 cup Asian sweet chili sauce
450g skinless, boneless chicken thighs, minced
2 scallions, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium shiitake mushrooms (about 1 ounce), stemmed, minced [we skipped, but I'm sure they'd be a great addition]
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/4 cup unsalted, roasted cashews, chopped

1. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally.
2. Arrange lettuce leaves on a large platter.
3. Pour chili sauce into a small bowl; place on platter with leaves.
4. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds.
5. Add garlic and ginger and stir-fry 10 seconds.
6. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes.
7. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews.
8. Roll leaves around filling and dip into chili sauce.