Pine Nut Chicken in Lettuce Cups
Pine Nut Chicken in Lettuce Cups Recipe
The inspiration for this dish comes the traditional Chinese "Chicken Soong." Made with finely diced chicken, water chestnuts, peppers, and pine nuts, this recipe can be served as a first or main course. Top spoonfuls of this light saute with sweet hoisin sauce and serve in Bibb lettuce cups.
PREPARATION TIME : 15
COOKING TIME : 25
SERVES : 4
INGREDIENTS
- 1/4 cup soy sauce
- 4 teaspoons rice wine vinegar
- 2 teaspoons cornstarch
- 1 boneless, skinless chicken breast, finely diced
- 1 8-ounce can water chestnuts, drained and finely chopped
- 1 red pepper, finely diced
- 1/2 cup pine nuts, toasted
- 3 scallions, thinly sliced
- 2 tablespoons vegetable oil, divided
- 1 head Bibb lettuce, (leaves separated, washed and dried)
- 1/3 cup hoisin sauce
METHOD
- Gather these tools: cutting board; chef's knife; measuring spoons; dry measuring cups; small mixing bowl; spoon; large saute pan or wok; wooden spoon
- In a small bowl, combine the soy sauce, rice wine vinegar, and cornstarch. Set aside.
- In a large saute pan or wok over medium-high heat, add 1 tablespoon vegetable oil and saute diced chicken breast and saute for about 2 minutes. Remove from pan and set aside. Add the remaining tablespoon oil and saute water chestnuts, peppers, and scallions until soft.
- Return the chicken to the pan and add the toasted pine nuts. Add the soy sauce mixture and stir-fry until the sauce thickens, about 1 minute.
- Arrange lettuce leaves on a large platter. Top lettuce leaves with a heaping spoonfuls of the chicken mixture. Dollop with hoisin sauce and serve immediately.
