Spicy Asian Chicken Lettuce Cups

Name: Spicy Asian Chicken Lettuce Cups
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Asian
Ingredients: 177 milliliters low-sodium or regular chicken broth (or no-chicken broth for vegan / vegetarian); 3 teaspoons Asian chili paste with garlic; 59 milliliters cilantro, coarsely chopped; 1 Tbsp cornstarch; 237 milliliters julienne cucumber; 3 Tbsps fresh ginger, minced; 6 cloves garlic, minced; 237 milliliters halved green California seedless grapes; 177 milliliters green onions, thinly sliced; 454 grams ground chicken breast (or two 10-ounce packages extra-firm tofu or tempeh, chopped for vegan / vegetarian); 1 head iceberg lettuce, cut in half and separated into leaves; 1 Tbsp red wine vinegar; 59 milliliters low-sodium soy sauce or gluten-free tamari; 1 Tbsp sugar; 1 Tbsp peanut, grapeseed, or vegetable oil; 1 Tbsp water

Spicy Asian Chicken Lettuce Cups is a gluten free and dairy free main course. This recipe serves 4. One serving contains 260 calories, 28g of protein, and 7g of fat. Head to the store and pick up ground chicken breast, soy sauce, asian chili paste, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes roughly 18 minutes.

Instructions

In small bowl, combine the cornstarch and water.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Bowl

Add the chicken broth, sugar, vinegar, chili paste, and soy sauce or tamari.

Ingredients you will need

Chicken Broth

Chili Paste

Tamari

Vinegar

Sugar

Heat oil in large nonstick skillet over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and ginger; sauté for 30 seconds.

Ingredients you will need

Garlic

Ginger

Add chicken and cook until no longer pink, about 5 to 8 minutes. If using a vegan alternative, cook until lightly golden on all sides.

Ingredients you will need

Whole Chicken

Add grapes and green onions, and sauté for 30 seconds.Re-stir the sauce mixture and pour into skillet. Cook, while stirring, until thickened, about 1 to 2 minutes.Spoon the chicken or meatless mixture into lettuce leaves, and garnish with cilantro and cucumber.

Ingredients you will need

Lettuce Leaf

Green Onions

Cilantro

Cucumber

Whole Chicken

Grapes

Sauce

Equipment you will use

Frying Pan

Serve open or rolled up – your choice!

Equipment

Bowl

Frying Pan

Ingredients

Servings:

177milliliters

low-sodium or regular chicken broth (or no-chicken broth for vegan / vegetarian)3teaspoons

Asian chili paste with garlic 59milliliters

cilantro, coarsely chopped 1Tbsp

cornstarch 237milliliters

julienne cucumber 3Tbsps

fresh ginger, minced 6cloves

garlic, minced 237milliliters

halved green California seedless grapes 177milliliters

green onions, thinly sliced 454grams

ground chicken breast (or two 10-ounce packages extra-firm tofu or tempeh, chopped for vegan / vegetarian)1head

iceberg lettuce, cut in half and separated into leaves 1Tbsp

red wine vinegar 59milliliters

low-sodium soy sauce or gluten-free tamari 1Tbsp

sugar 1Tbsp

peanut, grapeseed, or vegetable oil 1Tbsp

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Gabrielskloof Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 19 dollars.