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Spicy Chicken Lettuce Cups 4 Servings 1 ½ lb Skinless, boneless chicken breasts (cut into 1/2-inch dice) 3 Tbsp cornstarch 2 Tbsp Toasted sesame oil 2 Tbsp peanut oil ¾ cup Finely sliced green onions (including white and about 3 inches of green, about 1 bunch) 3 Tbsp Peeled, grated fresh ginger 2 Tbsp Very finely diced Jalapeño pepper 2 Tbsp Minced fresh lemongrass (optional) 1 Tbsp minced garlic 3 baby bok choy (about 8 oz, including white ribs, very thinly sliced) 1 can Water chestnuts (8 oz, rinsed, drained and cut into 1/4-inch dice) 2 Tbsp low-sodium soy sauce ¼ cup teriyaki sauce ¼ cup mirin (sweet rice wine) 1 Tbsp Thai or Vietnamese fish sauce (optional) 3 Tbsp Thinly sliced fresh cilantro or mint leaves 10 oz Earthbound Farm Organic Butter or Petites Leaves (or 2 heads Boston, butter or iceberg lettuce, separated into individual leaves, rinsed and dried) ASIAN DIPPING SAUCE: (makes about 1-1/2 cups) ¼ cup toasted sesame seeds ⅓ cup low-sodium soy sauce ¼ cup unseasoned rice vinegar 2 Tbsp mirin (sweet rice wine) grated zest and juice of 1 lime 2 Tbsp Toasted sesame oil
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Spicy Chicken Lettuce Cups

Earthbound Farm co-founder Myra Goodman calls these spicy, Asian-inspired lettuce cups one of her favorite meals.

Fresh, tender whole lettuce leaves are filled with a mixture of finely diced chicken, tender baby bok choy and crunchy water chestnuts, enlivened with ginger, garlic and Jalapeño pepper. The filling is also delicious made with diced or ground beef, pork or turkey.

This recipe serves 4 as a main course or 8 as an appetizer. 

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

4 Servings

Ingredients

1 ½ lb

Skinless, boneless chicken breasts (cut into 1/2-inch dice)

3 Tbsp

cornstarch

2 Tbsp

Toasted sesame oil

2 Tbsp

peanut oil

¾ cup

Finely sliced green onions (including white and about 3 inches of green, about 1 bunch)

3 Tbsp

Peeled, grated fresh ginger

2 Tbsp

Very finely diced Jalapeño pepper

2 Tbsp

Minced fresh lemongrass (optional)

1 Tbsp

minced garlic

3

baby bok choy (about 8 oz, including white ribs, very thinly sliced)

1 can

Water chestnuts (8 oz, rinsed, drained and cut into 1/4-inch dice)

2 Tbsp

low-sodium soy sauce

¼ cup

teriyaki sauce

¼ cup

mirin (sweet rice wine)

1 Tbsp

Thai or Vietnamese fish sauce (optional)

3 Tbsp

Thinly sliced fresh cilantro or mint leaves

10 oz

Earthbound Farm Organic Butter or Petites Leaves (or 2 heads Boston, butter or iceberg lettuce, separated into individual leaves, rinsed and dried)

ASIAN DIPPING SAUCE: (makes about 1-1/2 cups)

¼ cup

toasted sesame seeds

⅓ cup

low-sodium soy sauce

¼ cup

unseasoned rice vinegar

2 Tbsp

mirin (sweet rice wine)

grated zest and juice of 1 lime

2 Tbsp

Toasted sesame oil

Directions

To make the dipping sauce, place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Set aside. The dipping sauce can be refrigerated, sealed tightly, for up to 7 days. Let it return to room temperature and shake to remix before using.

Spread the chicken on a plate. Place 2 tablespoons of the cornstarch in a sieve and sprinkle it evenly over the chicken.

Heat 1 tablespoon each of the sesame oil and peanut oil in a large skillet, preferably nonstick, over medium heat. Add the chicken and cook, stirring frequently, until cooked through, about 5 minutes. Using a slotted spoon, transfer the chicken to a medium-size bowl, leaving the pan juices in the skillet. Set the chicken aside.

Add the remaining 1 tablespoon each of sesame oil and peanut oil to the skillet. Add the green onions, ginger, Jalapeño, lemongrass (if using) and garlic, and cook over medium heat, stirring constantly, until fragrant, 1 to 2 minutes.

Add the water chestnuts, bok choy, soy sauce, teriyaki sauce, mirin and fish sauce (if using). Cook, stirring frequently, until the bok choy wilts and the sauce is hot, 3 to 5 minutes.

Return the chicken and any accumulated juices to the skillet and cook until heated through, about 5 minutes.

Using a slotted spoon, transfer the chicken mixture to the center of a large platter and cover it loosely with aluminum foil to keep warm. Whisk the remaining 1 tablespoon of cornstarch into the liquid remaining in the skillet and cook, stirring constantly, until it thickens. Pour the sauce over the chicken.

Sprinkle the cilantro over the chicken mixture and arrange the lettuce leaves around the edge of the platter. Divide the Asian Dipping Sauce among individual small sauce bowls. To assemble the wraps, spoon a few tablespoons of the chicken mixture into a lettuce leaf. Loosely roll the lettuce around the chicken and dip the lettuce roll into the dipping sauce. Enjoy!

Note: the recipe makes a very generous amount of dipping sauce. You'll likely need 1/4 cup or less per serving, so you'll have plenty left over for a recipe repeat, if you like! Store, tightly covered, in the refrigerator and use within a week.

Calories per serving: 540, Fat 34 grams, Cholesterol 145 mg, Sodium 1340 mg, Carbohydrates 21 grams, Fiber 3 grams, Sugars 6 grams, Protein 35 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 100%, Vitamin C 40%, Calcium 15%, Iron 30%, Thiamin (vitamin B1) 20%, Riboflavin (vitamin B2) 35%, Niacin 60%, Vitamin B6 60%, Folate 25%, Vitamin B12 15%, Phosphorus 40%, Magnesium 25%, Copper 20%.

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