MINCED CHICKEN WITH VEGETABLES IN LETTUCE CUPS
Categories Food Processor Chicken Appetizer Marinate Low Cal Summer Chill Lettuce Boil Gourmet Dairy Free Peanut Free
Yield Serves 2 to 4
Number Of Ingredients 18
Steps:
- Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.
- In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.
- Make sauce:
- In a small bowl, stir together sauce ingredients until sugar is dissolved.
- In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.
- In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.
- Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.
MINCED CHICKEN LETTUCE CUPS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Separate and remove leaves from lettuce stalk. Wash under cold water and place on paper towels to dry.
- Place your four chicken breasts in a pre-heated 400-degree oven for 20 minutes or until chicken is cooked through. Remove chicken and let cool. Remove skin and bones from the chicken and cut into small cubes.
- Roast peanuts until golden brown. Set aside and cool. Crush the peanuts in the plastic bag with a meat tenderizer and dice the mango.
- In a bowl combine diced mango, jalapeno, peanuts and limejuice. Add chicken. With a tablespoon fill the lettuce cups with the chicken mixture, fold over and gently tie with a long piece of fresh chives and serve.
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