Chicken Lettuce Cups
Recipe type: Appetizer
Serves: 2
For the marinade:
  • 1 boneless, skinless chicken breast, cut into 2-inch cubes
  • 2 teaspoons rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon cornstarch
For the sauce:
  • ¼ cup sake
  • 3 tablespoons soy sauce
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon powdered ginger
  • ½ teaspoon sesame oil
  • ½ teaspoon sesame seeds
  • 1 teaspoon cornstarch
  • ¼ teaspoon red pepper flakes
  • vegetable oil for frying
  • 5 large shiitake mushrooms, chopped
  • 4 green onions, chopped
  • 1 celery stalk, chopped
  • lettuce
  • hoisin sauce (optional)
For the marinade:
  1. Put the chicken cubes in the freezer for about 10 minutes until they start to harden. (This will make it easier to process it).
  2. Meanwhile whisk vinegar, soy sauce, oil and cornstarch together in a bowl. Set aside.
  3. Grind the chicken in the food processor, then mix it into the marinade and put in the fridge for 10 minutes.
For the sauce:
  1. Whisk sake, soy sauce, garlic, ginger, oil, sesame seeds, cornstarch and pepper flakes together in a bowl. Set aside.
  2. Heat a bit of vegetable oil in a pan on high heat.
  3. Fry the chicken in the oil until cooked through. Transfer to a bowl and set aside.
  4. Add more oil to the pan and fry mushrooms, green onions and celery until they start to soften.
  5. Add the chicken back into the pan, then add the sauce and cook until it thickens and turns translucent.
  6. Fill the lettuce leaves with the chicken mixture.
  7. Serve with hoisin sauce (optional).
Recipe by The Spice Train at