Prep Time
5
Cook Time
5
servings
12
Ingredients
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12 whole butter lettuce leaves
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2 fresh or frozen mangos, cubed
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1 red bell pepper, sliced
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1 cucumber, julienned
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1 cup purple cabbage, thinly sliced
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½ cup salted peanuts, roughly chopped
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½ cup shredded coconut
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¼ cup fresh mint, torn
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1 serrano chili, sliced (optional)
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Sauce:
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1/3 cup hoisin sauce
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1/3 cup light soy sauce
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2 tbsp fresh grated ginger
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1-2 tbsp Sriracha sauce
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1 tbsp rice wine vinegar
Directions
- 1. In a medium bowl, blend sauce ingredients together. Set aside.
2. Arrange lettuce cups and spoon a dollop of sauce in each. Then divide chicken into cups and top with mango and vegetables. Sprinkle on peanuts, coconut and mint. Top with serrano chili as desired.
3. Serve with additional sauce.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.