Minced Chicken in Lettuce Cups

Minced chicken served in lettuce cups, flavoured with hoisin and tasty vermicelli noodles, served taco-style in fresh lettuce leaves. It’s affordable, delicious, and easy to prepare for a quick dinner on a weeknight!

Minced Chicken in Lettuce Cups
Minced Chicken in Lettuce Cups

Summer is nearing but I am still far from being beach-ready.

I am a huge fan of blogging. Yes, I do! Thanks to it, I am able to wake up each day and pursue my passion by doing things I enjoy doing. Although it has transformed my lifestyle, it’s true that the entire process of testing and creating recipes can come at the cost of a large amount. By hefty, I mean I’m talking about the weight.

Being around tasty food every day can have an impact and, in my case fifty pounds.

While I slither myself into a pit of self-loathing and self-pity, I can rather get up and tackle my growing waist. It’s not an easy task, this stuff to lose weight. It’s not when I’d rather eat more fries than go to the gym.

I am a big fan of blogging. Yes, I am! Because of it, I can wake up each morning and continue to pursue my passions through activities I love doing. While it has changed my life, it’s also true that the whole process of testing and developing recipes may come with significant amounts. When I say hefty, I’m referring to the weight.

As I sink myself in a heap of self-loathing, I could rather get up and tackle my growing waist. It’s not an easy task, this stuff to lose weight. But not when I’d rather have more fries than do any exercise.

Thank God for my newly found love of chopped chicken served in lettuce cups, and watching my carbs doesn’t have to be an excruciating task. With delicious chicken morsels and noodle noodles that are taco-style served in crisp lettuce cups, I can take advantage of a healthy diet without losing the flavour. I can eat my food without guilt.

Tips on How to Make Chicken in Lettuce Cups

  • While you could substitute with ground chicken but I strongly recommend cutting the meat into pieces for most texture.
  • Grate the ginger to enjoy the flavour, but not the peppery bits that you can bite into.
  • Rice vermicelli (sotanghon noodles) are deep-fried. If you’re looking to cut down on the fat, but retain the extra crunch, substitute for the julienned carrots
  • Iceberg lettuce is a great choice for salads. It has a crisp texture, but it doesn’t stand up to the hotness that is the main dish. Try butter or green lettuce.
  • This is a fantastic lunch option for bringing to work. Just make sure you bring the chicken, the crisp noodles, and the lettuce separately.
  • The minced chicken can be stored in the freezer to be used again. Keep it in an airtight container, and it will keep within the refrigerator for 3 months. Then, thaw and heat when you are ready to enjoy.

 

Minced Chicken in Lettuce Cups

Minced chicken in lettuce cups with hoisin-flavoured chicken and crunchy vermicelli noodles served taco-style in crisp lettuce leaves. It’s budget-friendly, tasty, and easy to make as a weeknight dinner!

Ingredients

  • 3 pieces of dried shitake mushrooms
  • 2 ounces vermicelli noodles
  • oil
  • 1 pound boneless skinless, minced finely
  • 2 tablespoons soy sauce
  • 1 teaspoon Chinese cooking wine
  • 1 teaspoon cornstarch
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice vinegar 1 tablespoon rice
  • 2 cloves of garlic, chopped and peeled
  • 1 thumb-sized ginger grated and peeled.
  • 1 can (8 8 ounces) water chestnuts, drained and then finely chopped
  • 2 pieces of green onions, very finely chopped
  • 1 head of iceberg, green leaf or butter lettuce leaves cut in two

Instructions

  • In a small dish place shitake mushrooms in warm water for around thirty minutes, or till they soften. Drain and squeeze out the liquid. Cut and stem the mushrooms. Set aside.
  • In a saucepan over medium heat, simmer approximately 1 cup of olive oil till it is hot. Add noodles, and fry for between 10 and 15 seconds or until they puff up and the colour turns to white. With a spoon that is slotted, remove the pan from the heat source and let it drain onto the paper towels. Set aside.
  • A bowl is used to mix chicken together with 1 tablespoon of soy sauce Chinese cooking wine as well as cornstarch. Incubate for 10 to 15 mins.
  • Within a bowl mix hoisin sauce, the remaining 1 tablespoon of soy sauce and rice vinegar. Mix well until smooth and then set aside.
  • In a large skillet on medium-high heat, cook about 1 tablespoon of oil. Add ginger and garlic, then cook stirring often until the garlic is fragrant.
  • Cook the chicken and break it apart using the spoon until it is lightly brown.
  • Add the water chestnuts and mushrooms. Continue cooking for approximately two to three minutes, or till the vegetables are soft and crisp.
  • Add the hoisin sauce mix Stir until the chicken has been coated. Continue cooking for approximately 3 – 5 mins or so or until the sauce has been absorbed and the chicken is cooked to perfection.
  • Incorporate green onions, and mix to combine.
  • Remove from the heat and place on an eating platter. For serving, spoon the chicken mixture into the center of a lettuce leaf, and then top with noodles fried.

Nutrition Information

Calories: 284kcal, Carbohydrates: 32g, Protein: 28g, Fat: 3g, Cholesterol: 73mg, Sodium: 956mg, Potassium: 727mg, Fiber: 3g, Sugar: 8g, Vitamin A: 710IU, Vitamin C: 6.4mg, Calcium: 41mg, Iron: 1.9mg“This website offers approximate nutrition information for your convenience. It is provided as a service only. Information on nutrition is primarily gathered via sources such as the USDA Food Composition Database, whenever it is available, or other calculators online.”

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