Sweet & Spicy Chicken Lettuce Cups by Daphne Oz
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tsp, or avocado oil
Uncooked 92% lean ground chicken
1 pound(s)
Red bell pepper
1 medium, seeded and chopped
Scallions
⅓ cup(s), chopped or sliced, white and light green parts only, dark green parts thinly sliced and reserved for garnish
Fresh ginger
1 piece(s), 1-inch, peeled and grated
Garlic clove
3 clove(s), minced
Tamari sauce
¼ cup(s)
Apricot jam
2 Tbsp, or less if desired
Rice wine vinegar
2 Tbsp
Sambal oelek
1 Tbsp, or Sriracha
Canned water chestnuts
8 oz, chopped
Toasted sesame oil
1 tsp
Bibb lettuce
16 leaf/leaves, medium
Cilantro
2 Tbsp, leaves (for garnish)
Instructions
1
Heat a large nonstick sauté pan over medium-high heat. Add the olive or avocado oil and swirl to coat. Once hot, add the ground chicken. Allow to cook for 3 to 4 minutes without moving to brown, then break up into pieces using a wooden spoon or potato masher. Season with a pinch of salt and continue cooking until completely browned, another 4 to 5 minutes.
2
Add the red bell pepper, scallions, ginger and garlic and allow to cook until vegetables have softened, 3 to 4 minutes, stirring occasionally.
3
Meanwhile, in a small bowl, whisk together the tamari, apricot jam, rice wine vinegar, and sambal oelek.
4
Once veggies are softened, add the sauce and stir to coat. Allow to simmer for 2 to 3 minutes to coat the chicken. Stir in the water chestnuts and toasted sesame oil at the last minute of cooking to heat through.
5
Place four large bibb lettuce leaves on a plate. Top each lettuce leaf with a 1/4 cup of the chicken mixture and a few cilantro leaves and dark green scallions as garnish. Serve.
6
Serving size: 4 lettuce cups
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.