How to Make Notoko Chicken Lettuce Cups

Directions

1. Clean the Chicken: Clean your chicken thighs in a salt bath, then rinse, and pat dry.
2. Marinate: Put chicken in a bowl and marinate with Notoko for a minimum of 30 minutes. The longer the better!
3. Prep the Carrots: Cut the ends off the carrots and peel the skin. Then use the same peeler to shave thin carrot strips into a small bowl — these will be your topping.
4. Prep the Lettuce: Peel individual iceberg lettuce leaves, rinse with water, and pat dry. Set aside.
5. Prep the Aromatics: Peel your garlic cloves and set aside. Chop your yellow onion. Chop your scallions on an angle and place in a bowl. Use a spoon to scrape the skin off the ginger, then grate it.
6. Cook the Chicken: Heat a wok over medium flame and add a drizzle of olive oil. Add your marinated chicken thighs and sear. Flip once you get a nice sear on the first side — don't cook all the way through yet, you'll finish cooking with the other ingredients.
7. Add Aromatics: Add garlic, onion, ginger, and scallions to the wok with the chicken. Season with salt and black pepper. Cook everything together until the chicken is cooked through and the aromatics are fragrant.
8. Add Cashews: Toss in the unsalted cashews and stir to combine.
9. Build Your Cups: Place lettuce leaves on a dish. Fill each cup with the chicken mixture, sprinkle sesame seeds on top, add your shaved carrots, and finish with a final drizzle of Notoko Sauce.