BBQ Chicken Lettuce Cups with Tangy Sesame Cucumbers

 

From the Genna Marks Collection

I am sort of a sucker for anything that is taco-esque. That whole you have to eat-the-entire-thing without putting it down is a whole vibe to me. That moment is all about what you are eating, you are fully immersed in it. This is American barbecue chicken meets Southeast Asia and let me tell you, they get along swimmingly. The tangy sesame cucumbers play an important role here and they are not to be missed. Do me a favor; wrap it up, sit back, and think of a beach in Thailand. Enjoy that moment of bliss while finishing the whole lettuce cup in one sitting.

Lettuce.jpeg

Ingredients

  • 1 lb ground chicken 

  • 1 cup onion, chopped

  • 1 cup red bell pepper, chopped 

  • 1 tbsp fresh ginger, grated

  • 1½ tbsp garlic, minced

  • 1 head butter lettuce, leaves separated

  • 6 tbsp Triple Crown Black Garlic BBQ Sauce

  • 1 English cucumber, thinly sliced

  • 2 tsp toasted sesame oil

  • 1 tbsp rice vinegar, unseasoned 

  • 2 tbsp sesame seeds, toasted + more for garnish 

  • 2 tbsp olive oil 

  • 1 tbsp fresh mint, julienned + more for garnish 

  • ⅔ cup cashews, roasted, unsalted, chopped

  • 2 tsp kosher salt 

  • 1-2 tsp sambal chili paste (optional)

Instructions

  1. Combine sliced cucumber, rice vinegar, toasted sesame seeds, fresh mint, 1 tbsp olive oil, 1 tsp sesame oil, and ½ tsp salt together and set aside.

  2. Over medium heat add remaining olive oil and sesame oil to a sauté pan. Add in the onion and bell pepper and sauté for 6-7 minutes until they begin to soften. Add in ground chicken and combine with onions and peppers. Depending on the fat content of the chicken, you might need a little more oil.

  3. Add in ginger and garlic and cook for 10 minutes, until chicken is cooked through.

  4. If you like, add in the sambal now, along with the bbq sauce + ¼ cup water.

  5. Cook for a couple of minutes until the sauce and the meat are combined and thicken.

  6. To plate, add chicken to each lettuce leaf and top with tangy sesame cucumbers, cashews, more mint and sesame seeds.

    For more recipes like this follow @gennamarks on Instagram.

 
Anna Janke