Asian Chicken Lettuce Cups
with simple fried cauliflower rice

Name: Asian Chicken Lettuce Cups
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bell peppers, any color, diced; 6 oz Carrots, diced; 3 cloves Garlic, chopped; 1 1/2 Tbsp Bragg's / coconut aminos; 2 tsp Vinegar, rice; 1/2 tsp Oil, toasted sesame; 1 Tbsp Oil, cooking; 1 1/2 cups Cooked cauliflower rice (leftover from Tuesday); for serving Hot sauce, any type (opt); 1 Tbsp Bragg's / coconut aminos; 2 tsp Vinegar, rice; 2 tsp Hot sauce, any type; 1/4 tsp Arrowroot powder; 1 1/2 lbs Chicken thighs, boneless and skinless, thinly sliced; 12 leaves Lettuce, Bibb or Boston leaf; 2 stalks Green onions, chopped, green and white parts combined; 1 Tbsp Oil, cooking; 1/2 cup Cashews

Active: 40 Total: 40

Original GF Paleo Vegetarian

Fresh, light, and packed with flavor, lettuce cups are a great meal any time, but we especially love them during warm weather. 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

Szechuan Pork and Green Beans

Ingredients

Metric

Servings:

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, any type (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

Prep

Bell peppers / Carrots / Garlic - Prep as directed. Combine bell peppers and carrots. Store garlic separately. (Can be done up to 5 days ahead)
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)
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)
Chicken - Slice chicken and tenderize with a fork. Season with some salt and pepper. (Can be done 1 day ahead)
Lettuce / Green onions - Prep as directed.

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Make

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.
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.
Set fried cauliflower rice aside, covered to keep warm, and return wok to heat.
To heated wok, add cooking oil (portion for lettuce cups). Add chicken and saute until cooked through, 5 to 7 minutes.
Give stir-fry sauce a stir and pour it over chicken. Saute until sauce thickens and coats chicken, ~2 minutes more.
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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Asian Chicken Lettuce Cups with simple fried cauliflower rice