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Asian Chicken Lettuce Cups
with simple fried cauliflower rice

Active: 40 min Total: 40 min

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!

Dependency

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  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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Make

  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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (30)
Gluten-free (5)
Paleo (2)
Vegetarian (4)

22 reviews

Loved this meal! Used chicken breasts and sliced thin.

By: Alyssa
Posted: Oct 02, 2020
Diet: Original
0 Helpful

It was delicious. Everyone ate it. It’s a winner.

By: Aileen
Posted: Sep 28, 2020
Diet: Gluten-free
0 Helpful

Really good! Easy too

By: Kimberly
Posted: Aug 27, 2020
Diet: Paleo
0 Helpful

Skipped lettuce for time reasons, but served over cauliflower rice. Good and pretty easy to make.

By: Shawn
Posted: Aug 03, 2020
Diet: Original
0 Helpful

Great flavors in a fun and easy meal. Would make this again! We doubled the amount of sauce made, just seemed like too little for us.

By: Marta
Posted: Aug 02, 2020
Diet: Paleo
0 Helpful

We loved this. Added some leftover smoked beef to the fried rice. This would also be good with a side of bok Choy.

By: Renee
Posted: Aug 01, 2020
Diet: Original
0 Helpful