Taiwanese Chicken Lettuce Wraps with Cashews and Dates
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Ingredients & Equipment
What we send
- 1/8 ounceginger
- 1/2 cupjasmine rice
- 1/8 ouncecilantro
- 1head Boston lettuce
- 1/4 cuproasted salted cashews
- 3 clovesgarlic
- 12 ouncesground chicken
- 1/4 teaspooncrushed red pepper
- 3 tablespoonsmirin
- 2 tablespoonsgluten-free soy sauce
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium pan
- Tree Nuts
Cook ginger rice
Trim and discard skin of ginger. In a small pot, combine rice, whole ginger knob, ¾ cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 6.
While rice cooks, rinse all produce. Pick cilantro leaves, discarding stems. Pat lettuce dry with paper towel and separate large leaves for wraps. Trim and discard scallion roots and cut into 1-inch pieces, keeping whites and light greens separate from dark greens. Roughly chop cashews, or leave in bag and gently crush with the bottom of a heavy pan. Roughly chop dates. Thinly slice garlic.
Heat 1 tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and season with ¼ teaspoon salt and black pepper as desired. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer chicken to a bowl. Wipe pan clean for the next step.
Heat pan from chicken over medium heat with 1 tablespoon canola oil. When oil is shimmering, add crushed red pepper (skip or use half for less heat), cashews, garlic, and scallion whites and light greens. Sauté, stirring, until golden and fragrant, 4-5 minutes. Add mirin, soy sauce, dates, and ¼ cup water and increase heat to medium high. Cook, stirring, until sauce has thickened slightly, 4-5 minutes more.
Return chicken to pan with sauce, still over medium-high heat. Stir to coat and warm through, 1-2 minutes. Remove pan from heat. Taste and add salt and black pepper as desired.
Plate lettuce wraps
Remove and discard whole ginger knob from pot with rice (it seasoned the rice with its aromatic flavor during cooking, but won't be pleasant to bite into). Divide lettuce wraps between serving plates and fill with ginger rice and Taiwanese chicken. Garnish with cilantro and scallion dark greens, and dig in!