Asian Chicken Mushrooms Lettuce Cups

Asian Chicken Lettuce Cups


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
For sides/filling:
24 Boston Lettuce Leaves
2 cups of julienne-cut peeled Jicama
2 cups of julienne-cut carrots
1 cup julienne-cut peeled cucumber
1 cup of fresh bean sprouts
For the Sauce:
1/3 cup creamy peanut Butter
3 tablespoon yellow miso
4 tablespoon of water
3 teaspoon of lime juice
salt and pepper


Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Add garlic, and cook for 2 minutes. Add chicken; cook for 8 minutes, stirring occasionally. Add cremini and shiitake mushrooms; cook 2 minutes then add shredded cabbage, kosher salt,and crushed red pepper; cook for 5 minutes or until cabbage wilts. Remove from heat.

Prepare and cut all the sides. Combine and mix the sauce ingredients in a bowl and stir well.

Present all the sides ingredients in a large plate as well as the chicken mixture. Allow your guests to make their own cup with the desire ingredients and top with the sauce.