LETTUCE CUPS WITH STIR-FRIED CHICKEN
Arrange lettuce leaves on a large platter. Pour chilli sauce into a small bowl place on platter with leaves.
Mix chicken, onions, soy sauce, and corn-starch in a medium bowl marinate 10 minutes at room temperature, stirring occasionally.
Heat oil in a large non-stick skillet. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 6-8 minutes.
Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews.
- 16 large lettuce leaves
- 1/2 cup sweet chilli sauce
- 500 grams boneless chicken thighs, minced
- 2 onions, minced
- 2 tablespoons soy sauce
- 1 teaspoon corn-starch
- 2 tablespoons peanut oil
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 1/4 cup unsalted, roasted cashews, chopped