Originally posted May 17, 2014

chicken lettuce cups

chicken lettuce cups by joanie

Ingredients

  • 1 head butter lettuce
  • 3 carrots, peeled and chopped
  • 5 cloves garlic
  • 1" ginger, peeled
  • 1 lb boneless skinless chicken thighs
  • 1/2 tsp kosher salt
  • 1 tbsp canola oil
  • 1 ear corn, kernels removed (optional)
  • 1/4 cup tare (teriyaki sauce)
  • 5 green onions, sliced
4 servings

Directions

Carefully remove and wash the leaves from the head of butter lettuce. Set aside to dry.

Combine the carrots, garlic, and ginger in a food processor. Process until evenly minced. Add the chicken thighs and salt. Process just until it looks like ground chicken.

Heat the oil in a pan over medium-high heat. Add the chicken, breaking it apart as it starts to brown. Add the corn and tare. Cook until the chicken is cook through and the corn starts to take on color. Mix in the green onions.

Serve with lettuce.

30 minutes

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