Lauren here today, with a crowd-pleasing appetizer for your next get together. Think of this as the healthier sister to the P.F. Chang's version that everyone loves.
Yes, there are a gazillion copycat recipes of this app floating around, but my take is a little different and still full of plenty of flavor. The best part is how easy it is--the perfect kind of dish to serve up at a party and let your guests help themselves. Keep reading for the recipe!
Let's start with the ingredients. Most recipes call for ground chicken, which happens to include dark meat. Instead, cook a few chicken breasts to shred so you get the lean, white meat only.
Shredded carrots and radicchio are an easy way to sneak in some extra nutrients and balance each other out (sweet and bitter). The dressing is where it's all at, though. Dijon mustard and minced ginger pack a lot of flavor, and using light soy sauce cuts out some of the extra salt.
To serve, Boston or Bibb lettuce leaves work best as they're naturally curled into the perfect-sized cups. Set out fresh bean sprouts for a low-cal crunchy topping, as well as chopped chives and toasted sesame seeds.
For the dressing:
1/4 cup low-sodium soy sauce
1 1/2 tablespoons rice wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced ginger
1 teaspoon crushed red pepper flakes
1 1/2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
For the filling:
4 cups shredded cooked chicken
2 small radicchio, shredded
2 carrots, shredded with a box grater
Bibb or Boston lettuce leaves
Fresh bean sprouts, toasted sesame seeds, and chopped chives for garnish
Sriracha for added heat
1. In a small bowl, combine first five ingredients. Whisk in the vegetable and sesame oil.
2. In a large bowl, mix shredded chicken, radicchio and carrot. Add the dressing slowly, tossing to combine. You may not need all of it.
3. To serve, spoon chicken mixture into the lettuce leaves. Top with bean sprouts, chives and toasted sesame seeds.
-Recipes & images by Lauren Craig