Recipes Blue Ginger Chicken in Lettuce Cups 3.0 (4,566) Add your rating & review More Recipes by Ming Tsai By Ming Tsai Ming Tsai Facebook Instagram Twitter Website Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV's Simply Ming. In 2022, Chef Tsai became Iron Chef Tsai as he joined the cast of five world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend. Chef Tsai is the foremost interpreter of East-West cooking. He has always been a believer that "you are what you eat" and that food is medicine.Experience: Chef Ming Tsai has over 40 years of experience. Chef Tsai has hosted and executive produced the PBS cooking show, Simply Ming, for 18 seasons. Chef Tsai is a leading voice for stop AAPI hate initiatives, a chef ambassador for World Central Kitchen, and the chairman of the National Advisory Board for Family Reach, helping raise over $10 million for the foundation since 2012. In 2020, Chef Tsai founded MingsBings: a nationally recognized, award-winning, consumer-packaged goods startup. Food & Wine's Editorial Guidelines Updated on November 20, 2015 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Yield: 4 Ingredients 2 tablespoons sweet soy sauce 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sambal oelek or other Asian chile sauce 1 tablespoon canola oil, plus more for frying 1 pound skinless, boneless chicken thighs, cut into 1/2-inch dice 1 small onion, finely diced (about 1 cup) 1/2 cup finely diced carrot 1/2 cup finely diced celery 1/2 cup finely diced peeled jicama 2 tablespoons minced fresh ginger 3 garlic cloves, minced Kosher salt and freshly ground pepper One 3-ounce package dried mung bean noodles 1 head of Bibb lettuce, leaves separated, for serving Directions In a small bowl, whisk both soy sauces with the vinegar and sambal oelek. In a large nonstick skillet, heat the 1 tablespoon of oil until shimmering. Add the chicken and cook over moderately high heat until lightly golden, about 5 minutes. Add the onion, carrot, celery, jicama, ginger and garlic and stir-fry until the vegetables just begin to soften, about 4 minutes. Add the soy mixture and cook, stirring, until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper and keep warm. In a large saucepan, heat 2 inches of oil to 400°. Add the mung bean noodles and fry until some of the noodles puff, about 20 seconds. Using a slotted spoon, carefully flip the noodles and cook for 20 seconds longer, until all of the noodles puff. Transfer to paper towels to drain. To serve, spoon the chicken into the lettuce leaves. Top with the crispy noodles and serve. Suggested Pairing Fruity, lively Oregon Pinot Gris. Rate it Print