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Ingredients
- For the Chicken Stir-Fry:
- 1 lb (450g) ground chicken or finely diced chicken breast
- 1 tbsp vegetable oil or sesame oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- Little bit of honey
- Chili flakes
- Water chopped chestnuts
- Green onions, chopped
- Fresh chopped cilantro
- For the Lettuce Cups:
- Butter lettuce
- iceberg lettuce
- romaine separated into leaves.
- Toppings:
- Shredded carrots
- Cucumber slices
- Crushed peanuts or cashews
- Sriracha or other hot sauces
- Sesame seeds
Instructions
- Prepare the lettuce cups: Separate the lettuce leaves carefully and wash them well. Dry with a towel or paper towel. Put them in the fridge to keep crisp.
- Cook the chicken: Heat 1 tablespoon of vegetable or sesame oil in a big skillet over medium heat. Toss in the chopped onion, garlic, and grated ginger. Sauté for like 1 to 2 minutes till they smell nice.
- Add Chicken: Add ground chicken or finely diced breast. Stir often to break up the meat. Cook for about 5 to 7 minutes until fully cooked and not pink anymore.
- Add Seasonings: When the chicken is done cooking, add soy sauce, hoisin sauce, rice vinegar, and honey. Add some chili flakes if you like heat. Mix well so everything gets coated nicely. Let it cook another couple of minutes for flavors to mix together.
- Incorporate vegetables: Add in water chestnuts, green onions, and cilantro. Give it another minute, then take off heat.
- Assemble lettuce cups: Spoon lots of stir-fried chicken mix into each lettuce leaf. Add your favorite toppings, like shredded carrots and cucumber slices.
- Serve: Serve right away. A bit of sriracha on the side gives extra taste if you want that extra deliciousness. You can enjoy this as a light meal or an appetizer.
Tips and Variations
- Lettuce Options: Butter lettuce is soft, so it’s best for wrapping, but iceberg gives a crunchy twist. Romaine tastes better if you like more structure.
- Protein Options: Swap ground chicken with turkey, beef, pork, tofu tempeh, or whatever suits you.
- Extra Crunch: Water chestnuts are nice, but bell pepper cabbage works fine for this.
- Sauce Variations: If you want tangy, then add squeeze lime juice. Teriyaki instead of hoisin sauce is a sure thing that works. Low sodium, soy, and salt intake matters.
- Make-Ahead Tip: Prepare mixture before keeping fridge up three days, then reheat ready to serve.
Nutrition Info (Per Serving):
- Calories: You will get 320 calories with this meal.
- Protein: An amount of 30 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
- Fat: An amount of 15 g is served, which helps you to keep on the diet track.
- Carbohydrates: Carbohydrates are the fuel source of the brain; here, 18 g of carbohydrates is obtained.
- Sugars: A 6 g of sugar is contained here depending on the fruits and honey used.
- Fiber: 3 g of fiber is obtained.
- Cholesterol: 75 g of cholesterol are obtained here.
- Sodium: 750 g of sodium is used.
Stir-Fried Chicken in Lettuce Cups is a light and tasty dish that’s great for a quick lunch or dinner. It’s full of savory chicken, fresh veggies, and there is a nice crunch from the lettuce. This recipe is healthy, easy to make, and you can change it up with different seasonings or toppings. This is an asian chicken lettuce cups that is really healthy enough.
