Garlic Ginger Chicken Lettuce Cups

• 1 pound ground chicken
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped green onions
• 1 tablespoon sesame seeds
• 8-10 lettuce leaves

Steps

1. 1 In a bowl, mix ground chicken with soy sauce and sesame oil. Set aside.
2. 2 Heat a large skillet over medium heat. Add garlic and ginger, sauté until fragrant.
3. 3 Add the chicken mixture, breaking it apart with a spoon. Cook until no longer pink.
4. 4 Stir in onion and bell pepper, cooking until softened.
5. 5 Add rice vinegar, sugar, and red pepper flakes. Stir to combine.
6. 6 Remove from heat and stir in chopped green onions.
7. 7 Spoon mixture into lettuce cups.
8. 8 Sprinkle with sesame seeds before serving.

Equipment

• Skillet
• Spoon
• Cutting board
• Knife

Variations

• Add water chestnuts for extra crunch.
• Use ground turkey as a leaner alternative.

Substitutions

• Coconut aminos can replace soy sauce for a gluten-free option.
• Substitute sesame oil with peanut oil if preferred.

Pairings

• Serve with a cold glass of jasmine green tea.
• Pairs well with a fresh mango salsa.

Nutrition

Tips

• Ensure your lettuce cups are dry to prevent sogginess.
• For a fresher taste, use freshly minced garlic and ginger.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.

Freezing: Does not freeze well due to texture changes in the lettuce.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a side of edamame or a simple cucumber salad.

FAQ