A fresh, aromatic chicken filling served in crisp lettuce cups for a light and flavorful appetizer or meal.

1 1/2 tablespoons vegetable oil

1 pound chicken breast, cut into small bite-size pieces

10 large outer leaves from small lettuce heads

1 large carrot, cut into thin matchsticks

5 small mushrooms, sliced

2 cloves garlic, minced

1 small piece fresh ginger, finely chopped

2 red chilies, thinly sliced

3 tablespoons dark soy sauce

1 1/2 tablespoons honey

1 tablespoon sesame seeds

3 scallions, thinly sliced

Additional sliced red chili for serving (optional)

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1. Warm the vegetable oil in a large skillet over high heat. Add the chicken and cook for 5–6 minutes, stirring often, until lightly browned.

2. While the chicken cooks, rinse and dry the lettuce leaves. Set them aside.

3. Stir in the carrots and mushrooms and cook for 1 minute. Add the garlic, ginger, and chilies, and cook for another minute.

4. Pour in the soy sauce and honey. Let the mixture simmer for a couple of minutes until most liquid has reduced.

5. Spoon the chicken filling into the lettuce leaves. Top with sesame seeds, scallions, and extra chili slices.

6. Serve right away while the filling is hot and the lettuce is crisp.

Use butter or little gem lettuce for the best texture. Adjust chili levels based on desired heat.