Total time: 20 minutes
In this simple and fast lunch or appetizer dish we are substituting heart-healthy almonds in the place of more traditional cashews. The trick to a successful stir-fry, you ask? Have all your ingredients prepped so that you can cook quickly over high heat. In professional kitchens this is called mise en place, or "put in place." In short, have you food prepped and ready to cook because we’re moving fast here!
Ingredients (Makes 4 servings)
- 8 large butter lettuce leaves
- 1/4 cup Asian sweet chili sauce
- 1 pound skinless, boneless chicken thighs, minced
- 2 scallions, minced
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons peanut oil
- 3 medium shiitake mushrooms stemmed, minced (or Portobellos)
- 4 garlic cloves, minced
- 1 teaspoon minced peeled fresh ginger
- 1/4 cup unsalted, roasted almonds, chopped
Ingredient Info: Asian sweet chili sauce is available at better supermarkets, Asian markets and some natural foods stores. I use this sauce a lot to spice dishes up...it's delicious and not just for Oriental style cooking!
Preparation
· Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl and place on platter with lettuce leaves.
· Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally.
· Meanwhile, pre-heat oil in a large nonstick skillet. Add mushrooms; stir fry for 30 seconds. Add garlic and ginger and stir-fry 20 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with roasted almonds. Roll leaves around filling and dip into chili sauce.
