Grilled Sesame Chicken Lettuce Cups

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1/4 cup low-sodium soy sauce

1/4 cup rice vinegar

3 tablespoons toasted sesame oil

1 tablespoon grated peeled fresh ginger

1/2 teaspoon Chinese five-spice powder

1 1/2 pounds chicken cutlets (about 5)

2 small eggplants (about 12 ounces), sliced 1/2 inch thick

1 pint grape or cherry tomatoes, halved

3 scallions, thinly sliced

1/2 cup fresh cilantro and/or mint, roughly chopped

2 to 3 small heads Bibb or Little Gem lettuce, leaves separated

1/3 cup peanuts or cashews, roughly chopped


  1. Preheat a grill to medium high. Whisk the soy sauce, vinegar, 2 tablespoons each sesame oil and water and the ginger in a large bowl. Remove 1/4 cup of the dressing to a medium bowl; set aside. Whisk the five-spice powder into the large bowl and add the chicken; toss to coat and set aside to marinate, 10 minutes.
  2. Meanwhile, brush the eggplant slices on both sides with the remaining 1 tablespoon sesame oil. Grill until well marked and tender, 3 to 4 minutes per side; transfer to a cutting board and let cool slightly. Roughly chop the eggplant and add it to the bowl with the reserved sesame dressing. Add the tomatoes, scallions and herbs; toss to coat.
  3. Remove the chicken from the marinade, letting the excess drip off. Grill until well marked, 3 to 4 minutes, then flip and continue grilling until cooked through, about 2 more minutes. Transfer to a cutting board and let cool 5 minutes, then slice.
  4. Serve the chicken and eggplant salad in the lettuce leaves with the eggplant salad; top with the nuts.
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