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Minced Chicken Salad in Lettuce Cups

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ingredients

2 teaspoons peanut oil
8 ounces ground chicken
1 tablespoon minced ginger
2 tablespoons Kikkoman Less Sodium Soy Sauce
2 teaspoons Kikkoman Hoisin Sauce
2 teaspoons rice vinegar
1 teaspoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
2 teaspoons granulated sugar
2 heads iceberg lettuce
2 tablespoons thinly sliced scallions
1/4 cup diced peeled jicama
1/2 cup pomegranate seeds

directions

Heat a medium sauté pan over high heat, add peanut oil and chicken. Reduce heat to medium and cook, stirring occasionally, until cooked through. Add ginger and cook another 30 seconds. Remove from heat and drain, then chill.

In small bowl, whisk together soy sauce, hoisin sauce, vinegar, sesame oil and sugar. Set aside.

Core iceberg lettuce and soak in ice water for 10 minutes to help separate leaves. Carefully remove leaves from heads of lettuce one at a time; trim each leaf into a perfect circle using a pair of scissors. You should get about 12 nice lettuce cups out of each head, depending upon size and condition of lettuce.

Combine chicken, scallions and jicama with soy sauce mixture. Spoon about 3 tablespoons of the mixture into each lettuce cup. Garnish with pomegranate seeds.

Recipe by Chef John Beardsley, 415 Asian Restaurant and Lounge (San Francisco, CA)

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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