Minced Chicken in Lettuce Cups

Name: Minced Chicken in Lettuce Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 3 pieces dried shitake mushrooms; 1 pound boneless, skinless chicken, finely minced; 2 tablespoons soy sauce; 1 tablespoon Chinese cooking wine; 1 teaspoon cornstarch; oil; 2 ounces vermicelli noodles; ¼ cup hoisin sauce; 1 tablespoon rice vinegar; 2 cloves garlic, peeled and minced; 1 thumb-size ginger, peeled and grated; 1 can (8 ounces) water chestnuts, drained and finely chopped; 2 pieces green onions, finely choped; 1 head iceberg, green leaf, or butter lettuce, leaves separated

User Reviews

3.3

9 reviews

Average

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 Servings
Calories
284 kcal
Course
Main Course, Appetizer
Cuisine
Asian

Minced Chicken in Lettuce Cups

Gemma Fleming

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Chicken lettuce cups with tasty hoisin flavor and crunchy vermicelli noodles are an easy, budget-friendly, and tasty lunch option everyone will love!

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Ingredients

Servings

3 pieces dried shitake mushrooms
1 pound boneless, skinless chicken, finely minced
2 tablespoons soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon cornstarch
oil
2 ounces vermicelli noodles
¼ cup hoisin sauce
1 tablespoon rice vinegar
2 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and grated
1 can (8 ounces) water chestnuts, drained and finely chopped
2 pieces green onions, finely choped
1 head iceberg, green leaf, or butter lettuce, leaves separated

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Instructions

In a small bowl, soak shitake mushrooms in warm water for about 30 minutes or until softened. Drain and squeeze out liquid. Stem mushrooms and mince. Set aside.
In a bowl, combine chicken, one tablespoon of the soy sauce, Chinese cooking wine, and cornstarch. Marinate for about 10 to 15 minutes.
In a pan over medium heat, heat about 1 cup of oil until hot. Add noodles and deep-fry for about 10 to 15 seconds or until puffed up and color changes to white. Using a slotted spoon, remove from pan and drain on paper towels. Set aside.
In a small bowl, combine hoisin sauce, the remaining one tablespoon soy sauce, and rice vinegar. Whisk together until blended and set aside.
In a wide skillet over medium heat, heat about 1 tablespoon oil. Add garlic and ginger and cook, stirring regularly, until aromatic.
Add chicken and cook, breaking apart with the back of a spoon, until lightly browned.
Add water chestnuts and mushrooms. Continue to cook for about 2 to 3 minutes or until vegetables are tender-crisp.
Add hoisin sauce mixture and stir until chicken is well coated. Continue to cook for about 3 to 5 minutes or until sauce is absorbed and chicken is cooked through.
Add green onions and stir to combine. Remove from heat and transfer onto a serving platter.
To serve, spoon the chicken mixture into the center of the lettuce leaf and top with fried noodles.

Notes

You can grate the ginger to get all the flavor, but with peppery bits to bite into.

Nutrition Information

Show Details

Calories 284kcal (14%) Carbohydrates 32g (11%) Protein 28g (56%) Fat 3g (5%) Cholesterol 73mg (24%) Sodium 956mg (40%) Potassium 727mg (21%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 710IU (14%) Vitamin C 6.4mg (7%) Calcium 41mg (4%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 284 kcal

% Daily Value*

Calories	284kcal	14%
Carbohydrates	32g	11%
Protein	28g	56%
Fat	3g	5%
Cholesterol	73mg	24%
Sodium	956mg	40%
Potassium	727mg	15%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	710IU	14%
Vitamin C	6.4mg	7%
Calcium	41mg	4%
Iron	1.9mg	11%