Asian Chicken Lettuce Cups
Served on crispy cold lettuce leaves, this Asian-inspired dish is delicious, easy to make and better than takeout.
- 25 min.
- Makes 4 servings
1. For stir-fry sauce, combine soy sauce, brown sugar and rice wine vinegar. Set aside.
2. Finely chop water chestnuts until about the size of small peas. Set aside.
3. In a large skillet, heat oil over medium-high heat. Add chicken to skillet. Cook and stir for 3 to 5 minutes or until no longer pink. Remove chicken from the skillet; set aside.
4. In same skillet, add water chestnuts, carrots, onion and garlic to hot oil. Cook and stir until carrots are slightly tender. Add chicken and stir-fry sauce to skillet and cook for 2 minutes more or until mixture is heated through. Serve mixture on lettuce leaves.