34min prep: 18min cook: 16min
Such an easy weeknight dinner solution that’s low on fat and calories but high in flavor.Notes:
- Water chestnuts add a great textural crunch, but you can substitute any other favorite veggies like peas, corn or extra carrots.
Make this recipe gluten-free by buying gluten-free tamari instead of soy sauce.
Ingredients
Produce
- Bibb Lettuce — 12 Leaves
- Fresh Cilantro — 1 Tablespoon
- Fresh Ginger — 1 1⁄2 Tablespoons
- Garlic — 3 Cloves
- Green Onion — 1⁄3 Cup
Meat & Seafood
- Ground Chicken Breast — 1 1⁄4 Pounds
Canned Goods, Soups & Mixes
- Water Chestnuts — 1⁄4 Cup
Frozen
- Carrots, Diced And Frozen — 3⁄4 Cup
Condiments, Oils & Dressings
- Honey — 2 Tablespoons
- Rice Wine Vinegar — 1 Tablespoon
- Sesame Oil — 1 1⁄2 Tablespoons
- Soy Sauce — 3 Tablespoons
- Sriracha — 1 1⁄2 Tablespoons
- Vegetable Oil — 1 Tablespoon
Equipment
Appliances
- Stove Top
Cooking Equipment
- Can Opener
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Small
- Saute Pan, Medium (10″-12″)
- Whisk
Prep Steps
- Cut one end off a piece of ginger. Stand the piece upright on the flat edge. Use a knife to slice down the sides of the ginger, removing the skin. Mince the ginger to measure the indicated amount.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the ginger.
- Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
- Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Add to the green onion.
- Roughly chop the water chestnuts to measure the indicated amount. Measure out the frozen carrots and combine with the water chestnuts.
- Peel away the lettuce leaves from the core, being careful to keep them intact as you separate them. Rinse and dry them thoroughly. Then refrigerate until ready to serve. Depending on the size, you will want 2-3 lettuce cups per person.
- Whisk together the soy sauce, honey, sriracha, sesame oil and rice wine vinegar in a small mixing bowl. If you enjoy more spicy heat, add extra sriracha.
Cook Steps
- Heat a medium saute pan over medium-high heat. Add vegetable oil and warm.
- Once oil is warm, add the minced ginger and garlic. Saute for about 30 seconds until starting to become fragrant. Stir continuously. Do not brown.
- Add the ground chicken to the pan and stir to break it up into pieces. Cook until you don’t see any pink, about 5 minutes. Stir often.
- Once ground chicken is cooked through and you don’t see any pink, stir in the carrots and water chestnuts. Continue to cook a few more minutes until chicken starts to brown. Stir often.
- Add the soy sauce mixture, green onions and cilantro to the browned chicken. Stir to combine well, then remove from heat.
- Once you’ve removed chicken from the heat, scoop spoonfuls into each lettuce cup. Place 2-3 lettuce cups on each dinner plate, or arrange them all on a serving platter. Asian chicken lettuce cups can be served warm or at room temperature. Ready to eat!