These delicious lettuce cups from Jess Dang are filled with chicken in a scrumptious sauce, then toppedwith fresh mint. They make the perfect appetizer or a really nice, light dinner as well. They're especially great for anyone trying to watch their carbs!
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Makes about 10 to 12 lettuce cups
1/3 cup hoisin sauce
1 tbs. rice vinegar
1 tbs. soy sauce
4 boneless / skinless chicken thighs (~1.5 lbs)
1 tbs. olive oil
Head of butter lettuce or Iceberg lettuce
1 cup of loosely packed mint leaves
Pre-heat oven to 375 degrees
Mix together hoisin sauce, rice vinegar, and soy sauce in a small bowl
In a larger bowl, season and tenderize chicken with 2 tbs. of the hoisin mixture + 1 tsp. kosher salt
Heat a cast iron pan over medium-high heat. When pan is hot, add 1 tbs. of oil to pan and then sear chicken for about 3 minutes on each side. Place in oven and roast for 15 to 20 minutes, until chicken is cooked through
While chicken is roasting, prepare greens. Tear lettuce into smaller pieces and slice mint into ribbons
When chicken is done cooking, let cool for about 5 minutes, before chopping into smaller pieces. Toss with remaining hoisin mixture and spoon into lettuce pieces
Garnish with mint
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