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Spiced Chicken Lettuce Cups


Course Dinner
Cuisine Asian
Servings 2
Author From Blue Apron

Ingredients

  • 10 oz Ground Chicken
  • 1 head Butter Lettuce
  • 2 Carrots
  • 1 Watermelon Radish
  • 4 oz Cremini Mushrooms
  • 1 small Red Onion
  • 2 cloves Garlic
  • 1 Lime
  • 1 Orange
  • 2 Tbsp Olive Oil
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Togarashi Seasoning - Japanese Red Chili Pepper Seasoning

Instructions

  1. Chop the garlic then thinly slice the mushrooms and onions. Zest the lime and cut into wedges, then grate the carrots and radish. Next, peel and dice the orange and plate the lettuce leaves.

  2. In a large saucepan heat 1 Tbsp olive oil, add mushrooms and cook without stirring for 2 or 3 mins. Then add onions and garlic, season with salt and pepper and cook for another 2 or 3 mins. Add the juice of 1 lime wedge and stir then transfer entire mixture to a bowl and season with salt and pepper. 

  3. In the same pan, heat sesame oil over medium-high heat, add chicken and season with salt and pepper. Break the meat apart with a wooden spoon until lightly brown, cook 3 to 4 mins. Add Togarashi seasoning and cook for 2 min. Add 1/4 cup of water and stir until chicken is cooked through. 

  4. To the bowl of cooked vegetables, add cooked chicken, lime zest, grated carrots and radish, and 1 Tbsp of olive oil and the juice from remaining lime wedges. Season with salt and pepper to taste and stir.

  5. Divide the filling into the lettuce leaves and top with diced orange. Serve immediately.