Annabelle Breakey
Our version of the classic Chinese restaurant dish brings in tart-hot Southeast Asian flavors. We’ve used medium-size lettuce leaves here for a main course; if you want to make appetizers, just choose small leaves.
This recipe, and others like it, can be found in the article “These Are the Recipes to Cook This May, from New Grilling Ideas to Easy Weeknight Meals.”
Mix chicken with 1 tbsp. fish sauce, the sugar, and 2 tbsp. ginger in a small bowl; set aside. In another small bowl, stir hoisin sauce with lime juice, peanut butter, and remaining 1 tsp. fish sauce until smooth; set sauce aside.
Heat a large frying pan (not nonstick) over medium-high heat. Swirl in oil. Add garlic and remaining 1 tbsp. ginger and cook until fragrant. Add chicken and cook, stirring and breaking up chunks, until no longer pink, 1 1/2 to 2 minutes. Add carrot, water chestnuts, green onions, lemongrass, and chiles and cook until chicken is cooked through, about 1 minute more. Add cucumber and peanuts and stir to combine. Add salt to taste. Transfer to a serving bowl.
To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold up, and eat with your hands.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.