Asian Chicken Lettuce Cups
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A refreshing, spicy dinner that can be fully customized however you like your lettuce cups!
Xoxo,
Courtney
Asian Chicken Lettuce Cups
Persons
4
Serving Size
2 cups
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 yellow onion, diced
- 1 package baby Bella mushrooms, stems removed, chopped
- 1 red bell pepper, chopped
- 3-4 green onions, white and green parts only, chopped, reserve some for topping
- 1 can chopped water chestnuts
- 2 tbsp low sodium soy sauce (or coconut aminos)
- 1/2 tsp sesame oil
- 1 tbsp hoisin sauce (optional)
- Sriracha (optional – add as little or as much as you can handle)
- Sesame seeds (for topping)
- 1 tbsp olive or grapeseed oil
- 1 lb chicken breast, cut in very small cubes, no larger than 1/2 inch
- 1 package bibb lettuce
Instructions
- In a large skillet, heat oil over medium heat. Add chicken and brown, cooking in batches. Remove chicken from skillet and set aside. Add more oil, adding garlic and ginger. Cook for 1-2 minutes until fragrant. Add onion and cook until translucent, about 3-4 minutes. Add mushrooms, cook for another 3 minutes. Add red pepper, green onion and water chestnuts, cook another 3-5 minutes. Add chicken back in and add soy sauce, hoisin, sesame oil, and sriracha, adding more hoisin or soy sauce if you’d like it sauce heavy. Simmer for 3-5 minutes until all is combined. Serve hot on individual bibb lettuce leaves and top with sesame seeds.
