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Asian Chicken Lettuce Cups

  • Author: The Kitchen Whisperer

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Ingredients

  • 1 1/2 cups water
  • 1 cup short grain white rice
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon oyster sauce
  • 1 1/2 teaspoon Sriracha Chili Sauce
  • 1 tablespoon Worcestershire
  • 3 tablespoon reduced-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh lime zest
  • 2 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1lb ground chicken
  • 2 teaspoon canola oil
  • 2 green onions, finely chopped plus extra for garnish
  • 1 head Boston or Bibb lettuce leaves, washed
  • Crispy fried noodles

Instructions

  1. In a medium pot over high heat, bring the water, salt, and rice to a boil.
  2. Cover, reduce the heat to low, and cook for 10 minutes.
  3. Remove the rice from the heat and let sit, covered, until tender, another 10-15 minutes.
  4. Whisk the oyster sauce, Worcestershire, soy sauce, lime juice, brown sugar, and cornstarch together in a small bowl and set aside.
  5. In a 12-inch nonstick skillet over medium heat add the oil and heat until shimmering.
  6. Add the chicken, sriracha sauce and lime zest and cook, breaking up the meat into small pieces.
  7. Cook until the chicken is no longer pink, about 5 minutes.
  8. When the chicken is no longer pink, re-whisk the sauce mixture to recombine and add it to the skillet.
  9. Stirring constantly, cook over medium-high heat or until the sauce has thickened, a minute or two.
  10. Remove from the heat and stir in the green onions.
  11. To serve place a scoop of the rice in the center of the lettuce cup, top with a spoonful of the chicken mixture.
  12. Garnish with additional green onions and crispy fried noodles.

Notes

If you wanted you could add 1/4 diced water chestnuts, 1/4 cup diced bamboo shoots and 1/4 cup minced carrot shards

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