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Sweet And Sour Chicken Lettuce Cups

by Joey Firoben featured in Chicken Lettuce Cups 4 Ways

Inspired by foodandwine.com

Ingredients

for 4 servings

  • 2 boneless, skinless chicken breasts
  • 2 teaspoons
    salt, plus more to taste
  • 2 teaspoons
    black peppercorn
  • ½ medium sweet onion, halved
  • ½ medium sweet onion, diced
  • 6 cloves garlic, divided, 4 whole and 2 minced
  • 2 bay leaves
  • 6 cups
    water (1.4 L)
  • 1 tablespoon
    oil
  • ¼ cup
    low sodium soy sauce (60 mL)
  • ¼ cup
    honey (85 mL)
  • ½ cup
    lime juice (80 mL)
  • 4 large leaves romaine lettuce, for serving
  • ¼ cup
    scallion, sliced (25 g)

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Preparation

  1. Place the chicken breasts, salt, peppercorns, halved onion, whole garlic cloves, bay leaves, and water in a large pot.
  2. Cover the pot and bring to a simmer over medium heat.
  3. Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
  4. Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
  5. In a large nonstick pan, heat the oil over medium-high heat until shimmering.
  6. Add the diced onion and a pinch of salt and sauté until softened, about 2 minutes.
  7. Add the minced garlic and sauté until fragrant, about 30 seconds.
  8. Add the soy sauce, honey, and lime juice and stir until the mixture has thickened slightly, about 2 minutes.
  9. Add the shredded chicken and mix until everything is well incorporated.
  10. Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
  11. Top with sliced scallions.
  12. Enjoy!
 

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