Chicken and Mushroom Lettuce Cups

I find that finger food, like these lettuce cups, naturally slows down a meal and focuses attention. When you've got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it's hard not to have the meal take on a different tenor.

2 teaspoon sesame oil
3 garlic cloves, minced
3 cups minced cremini mushrooms
1 cup minced shiitake mushrooms
1 pound ground chicken breast
3 cups shredded Napa cabbage
Kosher salt and crushed red pepper
1 (8-ounce) can whole water chestnuts, drained and minced
1 cup minced green onions
2 tablespoons oyster sauce
2 tablespoons soy sauce
1/4 cup chopped fresh cilantro
24 Bibb lettuce leaves

Heat sesame oil in a large skillet over medium heat. Add garlic and sauté for 2 minutes. Add mushrooms and chicken and sauté for 6-8 minutes, until meat is no longer pink and mushrooms are tender. Add cabbage, salt, red pepper and water chestnuts, and cook for 5 minutes, until cabbage wilts and liquid has evaporated. Remove from heat and stir in onions, oyster sauce and soy sauce. Cool slightly and stir in cilantro.

Serve with a platter of lettuce leaves.

Serves 6 as a main course and 8 as an appetizer

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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