What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Loaded Lettuce Cups! Eating with your fingers is so much fun! Here’s an idea for supper that is not only kid-friendly, but has an Asian flair that adults adore. By toasting the rice and noodles in butter, it gives the food a nice crunchy taste complimented by sesame and soybean undertones. Add chicken and water chestnuts for a healthy meal. The mere fact that it’s all wrapped up in the soft, buttery Boston lettuce leaves make it an all-star hit!
LOADED LETTUCE CUPS
1/4 cup butter
1 cup instant white rice
1 1/2 cups fine home style noodles
10-ounce can chunk chicken breast, drained
14-ounce chicken broth
4 green onions, chopped
8-ounce can of slivered water chestnuts, drained
1 tablespoon sesame seeds
1 tablespoon crushed red pepper flakes
1/4 cup soybean seasoning sauce
Boston lettuce leaves
Melt butter in a deep skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well and serve in Boston lettuce cups.