Chef Adrianne Rocks Your Recipe!

Watch Chef Adrianne rock a viewer recipe every Thursday on 6 in the Mix

Our favorite red-haired chef, Adrianne Calvo, is giving your everyday recipes maximum flavor! Today, she remixed chicken and veggies with the following recipe:

Chicken Lettuce Cups
Serves: 6
Ingredients:

For the sauce:     
1/2 cup light soy sauce     
2 tablespoons rice vinegar     
1 tablespoon minced garlic     
1 tablespoon minced peeled ginger     
1 tablespoon sambal oelek (Asian chili sauce)     
1 tablespoon plum sauce     
1 tablespoon hoisin sauce     
1 tablespoon mirin (sweet rice wine)     
1 teaspoon chopped fresh cilantro     
1 teaspoon sesame seeds, toasted     
1/4 teaspoon sesame oil
     
For the Cups:     
6 tablespoons canola oil     
1 pound skinless, boneless chicken thighs, diced     
1/3 cup diced carrot     
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 teaspoon minced peeled ginger     
1 tablespoon minced garlic     
1/3 cup mung bean sprouts, halved     
1/2 cup sliced shiitake mushroom caps     
2 tablespoons diced scallions     
1 tablespoon crushed peanuts     
Iceberg lettuce leaves, for serving     
1/2 teaspoon black sesame seeds

Directions:
Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas, and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts. Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds.

If you want Chef Adrianne to rock your recipe, shoot a quick video and send it over to isee@nbc6.com!

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