Kathy Maister's Start Cooking

Chicken in Lettuce Cups

print recipe card posted in Main Dishes by Kathy Maister
Difficulty:

Sharpen your large kitchen knife and start chopping! That’s all it takes to make Chicken in Lettuce Cups! This recipe requires no cooking if you buy already-cooked chicken or use leftovers (see my Roasting a Chicken Video).

For the ingredients you will need:

The cilantro and the hoisin sauce are incredibly strong flavors that work really well in this recipe.

Cilantro looks like flat leaf parsley, but tastes totally different. They are often right next to each other in the grocery store, so be sure you grab the right one! (Pinch off one leaf of the cilantro and roll it in your finger tips. The aroma from cilantro is very unique. Ask at the grocery store if you are unsure.)

Hoisin sauce is a sweet, spicy, rich brown sauce sometimes called Peking sauce. It is often a table condiment in Asian restaurants.

Start by chopping up 8 ounces of chicken. That’s about 2 cups. Put the chicken into a medium sized bowl.

The red onion needs to get minced. (That means cut up really fine.)

The cilantro needs to get washed and chopped. (Check out my blog on Chopping Parsley to see how)

Trim the ends off the green onions and slice them up.

Chop the peanuts S-L-O-W-L-Y, or they will go flying around the kitchen.

Put all of these prepared ingredients, and the hoisin sauce, into the bowl with the chopped chicken.

Gently mix everything together.

It will look like this (below) when it’s all mixed together.

There are several different types of lettuce you could use. (I only had green leaf which is really a bit too frilly to roll everything up in, but it does look pretty!) Bibb lettuce or Iceberg works really well. Or you could serve these lettuce cups as an hors d’oeuvres using endive leaves.

Enjoy!

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6 Comments

will said:

Dear Kathy,

I’m loving this new trend you have of recipes where you put everything in the bowl or serving plate, and then you mix it all over a couple of photos.

it’s visually just amazing. Especially that in the first frame we see all the ingredients and their relative proportions and then it’s like a little whirlpool, and then bingo, the final mixture!

looks so great!

Will

Kathy Maister said:

and tastes good too!

Thanks Will! I’m having fun taking these photos-and David is enjoying eating all these lastest blog posts! Cheers! Kathy

Erin said:

This sounds delicious, except that I really really dislike cilantro. Would it be better to leave it out altogether or substitute something?

Kathy Maister said:

Erin you are not alone! Cilantro is either a “love it or hate it” ingredient. You could omit it completly or just use parsley instead.

Holly said:

I agree – this sounds delicious. My family tends to like warm dishes…how do you think this would work if you heated the chicken and sauteed the onions?

Kathy Maister said:

Hi Holly, This traditional recipe is generally served cold on crispy lettuce. If you try a warm version, let us know how it turns out!