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5 Twists on Lettuce Cups

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Aired March 22, 2018

Sunny Anderson's Quick Thai Chicken Lettuce Wraps

serves 4-6

    For the dressing:
    1/2 cup peanut butter
    4 scallions, chopped (white and green parts)
    2 tablespoons grated fresh ginger
    1 clove of garlic
    1 teaspoon Sambal
    1/4 cup, plus 2 tablespoons vegetable oil
    1/4 cup fresh lime juice
    1/4 cup rice vinegar
    1/4 cup honey
    1/4 cup sugar 
    2 tablespoons soy sauce
    Kosher salt and black pepper

    For the lettuce cups:

    1 rotisserie chicken, meat roughly chopped (not shredded), bones and skin discarded
    2 cups shredded red cabbage
    1 red bell pepper, seeded and finely chopped
    1/2 cup chopped fresh cilantro, loosely packed
    1 head Boston bibb lettuce
    1/4 cup chopped salted peanuts
Make the dressing. In a food processor or blender, add the peanut butter, scallions, ginger, garlic, Sambal, oil, lime juice, vinegar, honey, sugar, soy sauce, a nice pinch of salt and a few grinds of pepper. Blend until smooth. If needed, add a splash of hot water to loosen to dressing consistency. Taste the dressing and season with more salt, if needed.

Make the wraps. In a large bowl, toss the chicken, cabbage, bell pepper and cilantro. Add dressing to taste and toss. Arrange lettuce into two-ply cups and fill each with a scoop of the chicken salad. Garnish each with a sprinkle of peanuts.


5 Twists on Lettuce Cups

1 / 5