Chicken and Mango Lettuce Cups
with creamy cashew dipping sauce

Name: Chicken and Mango Lettuce Cups
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/3 cup Cashew butter (sub almond or other nut butter); 2 tsp Honey; 2 Tbsp Bragg's / coconut aminos; 1 tsp Sriracha (opt) (sub any hot sauce); 3 Tbsp Water; 1 1/2 lbs Chicken breasts, boneless and skinless, sliced; 3 Tbsp Honey; 3 Tbsp Bragg's / coconut aminos; 8 oz Mushrooms, any button (look for pre-sliced to save time), sliced; 1 Tbsp + 1 Tbsp Oil, cooking; 2 Carrots, small (look for pre-shredded to save time), matchsticks; 1 Cucumbers, medium, matchsticks; 12 leaves Basil, fresh, leaves torn; 16 leaves Mint, fresh, leaves torn; 1 Mangos, sliced; 1 Avocados, sliced; 12 leaves Lettuce, romaine (sub butterhead)

Active: 20 Total: 50

Original GF Paleo Vegetarian

If you made Monday's chicken and mushrooms, these lettuce cups with fresh herbs and sweet mango will be a breeze to put together. (Even if you didn't, just follow the instructions for quick prep.) Serve the lettuce cups with creamy cashew dipping sauce for a dinner that the whole family can have fun putting together.

Dependency

Vietnamese Chicken Salad

Proteins

Chicken, non-ground

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Creamy Cashew Dipping Sauce:

Cashew butter - 1/3 cup (sub almond or other nut butter)
Honey - 2 tsp
Bragg's / coconut aminos - 2 Tbsp
Sriracha (opt) - 1 tsp (sub any hot sauce)
Water - 3 Tbsp

Vietnamese Chicken and Mushrooms:

Chicken breasts, boneless and skinless - 1 1/2 lbs , sliced
Honey - 3 Tbsp
Bragg's / coconut aminos - 3 Tbsp
Mushrooms, any button (look for pre-sliced to save time) - 8 oz , sliced
Oil, cooking - 1 Tbsp + 1 Tbsp

Chicken and Mango Lettuce Cups:

Carrots, small (look for pre-shredded to save time) - 2 , matchsticks
Cucumbers, medium - 1 , matchsticks
Basil, fresh - 12 leaves , leaves torn
Mint, fresh - 16 leaves , leaves torn
Mangos - 1 , sliced
Avocados - 1 , sliced
Lettuce, romaine (sub butterhead) - 12 leaves

Prep

Marinate chicken - (Skip this step if chicken was already made on Monday.) Cut chicken into 1” (2.5 cm) cubes. Combine honey, aminos and water and pour over chicken pieces. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Make dipping sauce - Whisk together cashew butter, honey, aminos (the portions for the sauce) and sriracha. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 3 days ahead)
Carrots / Cucumbers - Prep as directed and store in one container. (Can be done up to 3 days ahead)
Cook chicken and mushrooms - (Skip this step if chicken and mushrooms were made on Monday.) Thinly slice mushrooms and remove any tough stems. Heat a wokor saute pan over medium-high heat. Add first part of cooking oil. Add mushrooms and saute until mushrooms are tender, 3 to 4 minutes. Transfer mushrooms to a plate and return pan to heat. Add second part of cooking oil. Use a slotted spoon to transfer chicken to hot wok, reserving marinade, and saute until chicken is nearly cooked through, 4 to 5 minutes. Add the cooked mushrooms back to the wok along with all of the reserved marinade and continue cooking until marinade reduces and coats chicken, ~2 minutes more. (Can be done up to 3 days ahead)
Basil / Mint/ Mangos / Avocados / Lettuce - Prep as directed.

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Make

If the chicken and mushroom filling was made ahead and you would like it to be warm, reheat it briefly in the microwave or in a frying pan with a bit of oil over medium heat.
To assemble lettuce cups, fill lettuce leaves with chicken and mushrooms. Top with carrots, cucumbers, mango, avocado and finish with basil and mint.
Repeat until you have no more filling. Serve lettuce cups with dipping sauce!

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