Loaded with flavour but not fat, these carb-free Asian Chicken Salad Cups are perfect for lighter dinners.
1 tbsp. vegetable oil
1 pound ground chicken
Salt and freshly ground pepper, to taste
Handful shiitake mushrooms, woody stems removed, sliced
Handful cremini or button mushrooms, sliced
2 garlic cloves, chopped
1 tbsp. chopped fresh ginger
1 to 2 tsp. curry powder, or to taste
Handful canned water chestnuts, diced
1 tbsp sesame oil
Soy sauce, to taste
2 tbsp. rice wine vinegar
2 tbsp. oyster sauce
1 tbsp. chopped cilantro
1 head iceberg lettuce, leaves separated
Sweet chili sauce, to taste
1/3 cup chopped peanuts, toasted (unsalted)
2 green onions, sliced
4 radishes, thinly sliced
1 carrot, julienned
1 cucumber, julienned
1 to 2 fresh red chiles, sliced
Heat large fry pan over medium high heat. Add oil. When oil is hot, add ground chicken, and salt and pepper. Cook, stirring occasionally, until meat starts to brown, about 5 minutes. Add mushrooms, garlic and ginger and curry powder. When mushrooms are golden brown, add water chestnuts. Add sesame oil, soy sauce, rice wine vinegar and oyster sauce. Cook until chicken is cooked and mixture is dry, about 5 minutes. Finish with chopped cilantro.
Serve chicken filling mixture in large lettuce leaves. Drizzle with sweet chili sauce. Garnish as desired with peanuts, green onion, radish, carrot, cucumber and fresh chile.
Yield: 4 servings.