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Chicken Lettuce Cups

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We are always looking for ways to pack dishes with veggies, and we love the outcome with this recipe! The sauteed vegetable mixture complements the chicken, and the lettuce adds a nice crunch and freshness. We hope you will try this yummy Asian-inspired appetizer or entree in your kitchen at home!

Ingredients

Food
Amt
Units
Prep
Notes
¼ cup hoisin sauce
hoisin sauce
¼
cup
2 tablespoons soy sauce
soy sauce
2
tablespoons
2 tablespoons rice wine vinegar
rice wine vinegar
2
tablespoons
1 tablespoon sesame oil
sesame oil
1
tablespoon
2 tablespoons coconut oil, divided
coconut oil
2
tablespoons
divided
1 pound ground chicken
ground chicken
1
pound
7 scallions, chopped and divided
scallions
7
chopped and divided
1 tablespoon minced fresh ginger
minced fresh ginger
1
tablespoon
4 cloves garlic, minced
garlic
4
cloves
minced
8 ounces baby bella mushrooms, diced
baby bella mushrooms
8
ounces
diced
1 large carrots, grated
carrots
1
large
grated
3 cups thinly sliced green cabbage (about 1/4 of a medium head)
thinly sliced green cabbage
3
cups
about 1/4 of a medium head
butter lettuce
2
heads
optional: sriracha
optional: sriracha

Method

In a bowl or jar, combine hoisin, soy sauce, rice vinegar, and sesame oil to create the sauce and set aside. Add 1 tablespoon coconut oil to a fry pan and cook ground chicken on medium heat. Once browned, remove from pan and set aside. Add 1 tablespoon coconut oil to the pan and saute 4 scallions, ginger, and garlic. Add mushrooms, carrot, and cabbage and saute. Return chicken to the pan and stir. Pour sauce over mixture and combine. Serve mixture in lettuce cups and top with remaining scallions.

Prep time
10 min
Cook time
15 min
Yields/Serves:
20 lettuce cups
Contains Soy

Yum Ratings

😫😟😐😀😍 “I love the mushrooms!” —Eliza, age 3
😫😟😐😀😍 “Can I have seconds, please?” —Finley, age 4
😫😟😐😀😍 “I like the garlic” —Nora, age 3
😫😟😐😀😍 “I like it without the lettuce” —Jacob, age 5
😫😟😐😀😍 “Great mix of textures and flavors, bonus was in the lettuce wrap!” —Kathy, a grown up