4.9 from 165 votes
Chicken Lettuce Cups
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 431 kcal
Course:
Appetizer
Cuisine:
Asian
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.
Cup of Yum
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
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
% 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.