Ingredients

 
  • 1 PACKET STIR-FRY SEASONING POWDER
  • 1∕4 CUP WATER
  • 2 TABLESPOONS SOY SAUCE
  • 2 TABLESPOONS FRESH LIME JUICE
  • 1 TEASPOON SUGAR
  • 1 TABLESPOON CANOLA OIL
  • 1 POUND GROUND CHICKEN BREAST
  • 1 RED BELL PEPPER, DICED
  • 1∕4 CUP DICED WATER CHESTNUTS
  • 2 TABLESPOONS THINLY SLICED SCALLIONS
  • PINCH OF RED PEPPER FLAKES
  • 1 HEAD OF ROMAINE LETTUCE (INNER LEAVES ONLY), OR 2 HEADS BUTTER LETTUCE OR RADICCHIO
  • MINCED MINT AND CILANTRO, BEAN SPROUTS, AND CHOPPED PEANUTS, FOR GARNISH
  • 1 PACKET STIR-FRY SEASONING POWDER
  • 1∕4 CUP WATER
  • 2 TABLESPOONS SOY SAUCE
  • 2 TABLESPOONS FRESH LIME JUICE
  • 1 TEASPOON SUGAR
  • 1 TABLESPOON CANOLA OIL
  • 1 POUND GROUND CHICKEN BREAST
  • 1 RED BELL PEPPER, DICED
  • 1∕4 CUP DICED WATER CHESTNUTS
  • 2 TABLESPOONS THINLY SLICED SCALLIONS
  • PINCH OF RED PEPPER FLAKES
  • 1 HEAD OF ROMAINE LETTUCE (INNER LEAVES ONLY), OR 2 HEADS BUTTER LETTUCE OR RADICCHIO
  • MINCED MINT AND CILANTRO, BEAN SPROUTS, AND CHOPPED PEANUTS, FOR GARNISH
 

Time:

PREP TIME: 25 MINUTES COOK TIME: 20 MINUTES

 

Serves: 6 - 8

Chicken Lettuce Cups

chicken_lettuce_cups-large

In a small bowl, combine the stir-fry seasoning, water, soy sauce, lime juice, and sugar. Set aside.

Heat oil in a large skillet over medium heat. Add chicken and use a wooden spoon to break up the meat. Cook until browned, about 10 minutes. Add the red bell pepper, water chestnuts, scallions, and red pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mix. Cook until liquid evaporates, 2 to 3 minutes.

Spoon chicken mixture into lettuce cups and garnish with mint, cilantro, bean sprouts, and chopped peanuts.