Asian Chicken Lettuce Cups
Designed for professional chefs, check out this Asian Chicken Lettuce Cups recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder.

Ingredients
For the Sauce:
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Water 200 ml
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Rice Vinegar 30 ml
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Garlic, minced 10 g
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Ginger, paste 5 g
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Sambal Oelek 20 g
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Plum sauce 20 g
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Hoisin sauce 20 g
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Coriander leaves, chopped 10 g
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Roasted Sesame Seeds 10 g
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Sesame oil 5 ml
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Soy sauce 50 ml
Prepare the Cups:
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Chicken thighs, boneless, diced 1 kg
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Carrot, diced 60 g
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Celery, diced 150 g
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Red bell pepper, diced 150 g
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Sugar snap peas, diced 150 g
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Onion red, diced 50 g
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Ginger and Garlic Paste 20 g
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Mung beans sprouts, halved 80 g
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Shitake mushroom, caps sliced 60 g
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Spring onions sliced 30 g
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Peanuts, roasted crushed 50 g
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Wonton wrappers 10 pc
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Black sesame 10 g
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Iceberg Lettuce Leaves 1 kg
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Oil 60 ml
Preparation
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For the Sauce:
- Combine all the ingredients in a bowl and set aside. Stir again just before using.
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Prepare the Cups:
- Heat 2 tablespoons oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes.
- Add the ginger, garlic, sprouts and shiitakes. Add 1/4 quantity of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
- Wipe out the skillet. Heat the remaining 4 tablespoons oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with Knorr Chicken Stock Powder.
- Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.