- 16 large butter lettuce leaves
- 1/2 cup Asian sweet chili sauce
- 1 pound skinless, boneless chicken thighs, minced
- 2 scallions, minced
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons peanut oil
- 3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
- 2 garlic cloves, minced
- 1 teaspoon minced peeled fresh ginger
- 1/4 cup unsalted, roasted cashews, chopped
- Ingredient Info: Asian sweet chili sauce is available at better supermarkets and at natural foods stores.
- Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.