Chicken appetizer in bowls
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Spicy Asian chicken is served in edible lettuce bowls. It's a perfect light party appetizer that's easy to eat with your hands. For the bowls, choose firm iceberg lettuce leaves that hold their shape well. For the filling, finely chopped chicken thighs are pan-fried with vegetables, spices, and a tart-spicy Asian sauce, then tossed with crushed roasted peanuts, fresh green onions, and crumbled fried wonton batter. The result is incredibly juicy and crunchy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Bowls
- 450 g skinless and boneless chicken thighs, diced
- 6 tbsp. l. rapeseed oil
- 1/3 cup diced carrots
- 1/3 cup diced celery
- 1/3 cup diced red bell pepper
- 1/3 cup diced sugar snap peas
- 1/3 cup diced red onion
- 1 tsp. chopped peeled ginger
- 1 teaspoon crushed garlic
- 1/3 cup mung bean sprouts, halved
- 0.5 cups chopped shiitake mushroom caps
- 2 tbsp green onions, diced
- 1 tbsp. chopped peanuts
- 6 sheets of wonton dough
- Iceberg lettuce leaves, for serving
- 0.5 tsp. black sesame seeds
Sauce
- 0.5 cup soy sauce
- 2 tbsp. l. rice vinegar
- 1 tbsp. minced garlic
- 1 tbsp. chopped peeled ginger
- 1 tbsp sambal oelek (Asian chili sauce)
- 1 tbsp plum sauce
- 1 tbsp hoisin sauce
- 1 tbsp mirin (sweet rice wine)
- 1 tsp chopped fresh cilantro
- 1 tsp toasted sesame seeds
- 1/4 tsp. dark sesame oil
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Recipes with similar ingredients: chicken thighs, sweet pepper, carrot, celery, ginger root, wonton dough, iceberg lettuce, rice vinegar, sambal olek, hoisin sauce, mirin (rice wine), sesame oil, soy sauce, bean sprouts, shiitake mushrooms, sugar snap peas
Cooking the dish according to the recipe:
- Prepare the sauceMix all ingredients in a bowl and set aside. Stir again before using.
Prepare the bowlsHeat 2 tablespoons of canola oil in a skillet over high heat. Add the chicken and cook until cooked through, about 3 minutes. Add the carrots, celery, bell pepper, peas, and red onion and cook for about 3 minutes. Add the ginger, garlic, sprouts, and shiitake mushrooms. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits from the bottom of the pan. Transfer to a bowl and sprinkle with green onions and peanuts. - Wipe out the skillet. Heat the remaining 4 tablespoons of canola oil over high heat. Fry the wontons until golden brown and crispy, about 15 seconds per side. Transfer to paper towels and season with salt.
- Fill the lettuce leaves with the vegetable mixture. Sprinkle with sesame seeds. Crumble the wontons on top or serve them alongside. Serve with the remaining dressing.
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