Chinese Chicken and Mushroom Lettuce Cups

Stir cilantro into the filling after thawing to keep the flavor bright. Use Bibb lettuce leaves instead of Boston for the cups, if you prefer. This appetizer can be served warm or at room temperature. Serve with chili garlic sauce.

Yield: 8 servings (serving size: 3 cups)

Ingredients

• 1  teaspoon  sesame oil
• 3  garlic cloves, minced
• 3  cups  minced cremini mushrooms (about 8 ounces)
• 1  cup  minced shiitake mushroom caps (about 2 1/2 ounces)
• 1  pound  ground chicken breast
• 3  cups  shredded napa (Chinese) cabbage
• 1/4  teaspoon  kosher salt
• 1/8  teaspoon  crushed red pepper
• 1  (8-ounce) can whole water chestnuts, drained and minced
• 1  cup  minced green onions
• 2  tablespoons  oyster sauce
• 2  tablespoons  low-sodium soy sauce
• 1/4  cup  chopped fresh cilantro
• 24  Boston lettuce leaves

Preparation

Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Add garlic, and cook for 2 minutes. Add cremini and shiitake mushrooms and chicken; cook for 8 minutes, stirring occasionally. Add shredded cabbage, kosher salt, crushed red pepper, and water chestnuts; cook for 5 minutes or until cabbage wilts. Remove from heat, and stir in onions, oyster sauce, and soy sauce. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.

Thaw chicken mixture overnight in refrigerator or microwave at MEDIUM for 10 minutes. Bring to room temperature, or microwave at HIGH until warm, if desired. Stir in cilantro. Spoon about 3 tablespoons chicken mixture into each lettuce leaf with a slotted spoon.

Nutritional Information

Calories:

103 (13% from fat)

Fat:

1.5g (sat 0.3g,mono 0.4g,poly 0.5g)

Protein:

15.3g

Carbohydrate:

7.4g

Fiber:

2.3g

Cholesterol:

33mg

Iron:

1.4mg

Sodium:

270mg

Calcium:

44mg