Chicken Lettuce Cups
User Reviews
4.9
165 reviews
Excellent
Chicken Lettuce Cups
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This is a healthier version of a popular restaurant recipe for Chicken Lettuce Cups. It's loaded with vegetables for added nutrition and full of flavor!
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Ingredients
- 1 tablespoon olive oil
- 1 ¼ pound ground chicken
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 onion diced
- 1 ounce can water chestnuts diced and drained
- 4 ounces mushrooms diced
- 2 carrots diced
- ¼ red pepper diced
- 1 teaspoon fresh ginger minced
- 2 cloves garlic cloves minced
Sauce
- 3 tablespoons creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon Sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger grated
For serving
- 1 head Bibb lettuce leaves or butter lettuce
- 2 green onions thinly sliced
- crushed peanuts
Instructions
- Heat olive oil in a saucepan over medium high heat. Add the chicken, season with salt and pepper, and cook until no longer pink, 5-8 minutes.
- Add the onions, water chestnuts, mushrooms, carrots and peppers and continue cooking until the vegetables soften, 5 more minutes. Add the ginger and garlic and cook until fragrant, 1 more minute.
- In a small bowl whisk together the ingredients for the sauce.
- Lower the heat to low and transfer the sauce to the skillet, and cook for an additional 2-3 minutes to make sure the chicken mixture is well coated with the sauce.
- To serve, scoop the chicken mixture onto the lettuce. Add peanuts and green onions, if desired.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container, with the chicken mixture and lettuce separate. The recipe will last about 3-4 days in the fridge.
- Make Ahead: The easiest part of the recipe to prepare in advance is the sauce. Just store it in the fridge when complete and it will be ready for the recipe. I would also recommend chopping the vegetables in advance, which can be a tedious part of this recipe if you choose to use all the vegetables I chose.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Ground chicken: You can substitute ground turkey, ground beef or even small diced chicken breasts for the ground chicken!
- Vegetables: All the vegetables are optional. You can omit any or all of them or substitute with your favorites.
- Soy Sauce: If you have a soy allergy, try tamari sauce, or liquid aminos, and you can't tell the difference in taste.
- Peanut Butter: If you have a peanut allergy, you can substitute any nut butter or seed butter.
Nutrition Information
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Calories
431kcal
(22%)
Carbohydrates
23g
(8%)
Protein
32g
(64%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
122mg
(41%)
Sodium
990mg
(41%)
Potassium
1287mg
(37%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
5491IU
(110%)
Vitamin C
17mg
(19%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 32g | 64% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 122mg | 41% |
| Sodium | 990mg | 41% |
| Potassium | 1287mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5491IU | 110% |
| Vitamin C | 17mg | 19% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
165 reviews
Excellent
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