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Asian Chicken Lettuce Cups
with simple fried cauliflower rice

Active: 40 Total: 40
Fresh, light, and packed with flavor, lettuce cups are a great warm weather meal. You'll just need a few minutes at the stove to throw everything together.
Smarts: To serve this meal, set all of the components out at the table and assemble the lettuce cups just before eating. The saucy chicken in the lettuce is a bit messy, but delicious!


Simple Fried Cauliflower Rice:
  • Bell peppers, any color - 1 , diced
  • Carrots - 6 oz , diced
  • Garlic - 3 cloves , chopped
  • Bragg's / coconut aminos - 1 1/2 Tbsp
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Cooked cauliflower rice (leftover from Tuesday) - 1 1/2 cups
  • Hot sauce (opt) - for serving
Asian Chicken Lettuce Cups:
  • Bragg's / coconut aminos - 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Hot sauce, any type - 2 tsp
  • Arrowroot powder - 1/4 tsp
  • Chicken thighs, boneless and skinless - 1 1/2 lbs , thinly sliced
  • Lettuce, Bibb or Boston leaf - 12 leaves
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Oil, cooking - 1 Tbsp
  • Cashews - 1/2 cup


  1. Bell peppers / Carrots / Garlic - Prep as directed. Combine bell peppers and carrots. Store garlic separately. (Can be done up to 5 days ahead)
  2. Make stir-fry sauce - Combine aminos (portion for lettuce wraps), vinegar (portion for lettuce wraps), hot sauce (portion for lettuce wraps), and arrowroot powder. (Can be done up to 5 days ahead)
  3. Make fried cauliflower rice sauce - Combine garlic, aminos (portion for fried cauliflower rice), vinegar (portion for fried cauliflower rice), and sesame oil. (Can be done up to 5 days ahead)
  4. Chicken - Slice chicken and tenderize with a fork. Season with some salt and pepper. (Can be done 1 day ahead)
  5. Lettuce / Green onions - Prep as directed.

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  1. Heat a wok over medium heat. Add cooking oil (portion for fried cauliflower rice) and then bell peppers and carrots. Saute until tender, 3 to 4 minutes.
  2. Pour cauliflower rice sauce over vegetables and saute until sauce is simmering, ~1 minute. Add cauliflower rice, breaking it apart and stirring to coat in sauce. Continue cooking until everything is heated through.
  3. Set fried cauliflower rice aside, covered to keep warm, and return wok to heat.
  4. To heated wok, add cooking oil (portion for lettuce cups). Add chicken and saute until cooked through, 5 to 7 minutes.
  5. Give stir-fry sauce a stir and pour it over chicken. Saute until sauce thickens and coats chicken, ~2 minutes more.
  6. Serve chicken in lettuce cups with green onions and cashews on top. Enjoy fried cauliflower rice on the side. Serve hot sauce over fried cauliflower rice (and in lettuce cups) if you’d like.



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