Crisp Lettuce Cups

Name: Crisp Lettuce Cups
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 1 pcs iceberg lettuce (large head, separated into whole leaves); 400 g chicken breast (boneless, skinless, finely diced); 100 g water chestnut (canned or fresh, finely diced); 1 pcs carrot (medium, peeled and finely diced); 3 pcs garlic (cloves, minced); 1 tsp ginger (fresh, grated); 2 tbsp soy sauce (reduced sodium); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp vegetable oil; 1 pinch salt; 1 pinch black pepper; 3 pcs scallion (thinly sliced, green and white parts separated); 2 tbsp roasted peanuts (roughly chopped)

RATING

4.4/5(68)

TASTE SCORE

7/10

Crisp, cool lettuce leaves cradling a savory, gingery chicken and vegetable filling. These handheld cups are light yet satisfying, with a pop of freshness from water chestnuts and a savory umami kick from soy sauce and sesame oil.

PREP

15m

COOK

10m

SERVES

3 PCS

296 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Prepare the lettuce cups.
1.Carefully remove 12 large, intact leaves from the iceberg lettuce head.
2.Rinse leaves under cold water and pat completely dry with paper towels.
3.Trim the thick stem end of each leaf slightly to flatten the cup base.
4.Arrange leaves on a serving platter like little bowls.
TIPChill the lettuce leaves in ice water for 10 minutes for extra crispness if you have time.
prep · ~5 min
Prep all ingredients for stir-frying.
1.Finely dice the chicken breast into pea-sized pieces.
2.Dice the water chestnuts and carrot the same small size.
3.Mince the garlic, grate the ginger, and slice the scallions, keeping white and green parts separate.
other · ~10 min
Stir-fry the chicken filling.
1.Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
2.Add the diced chicken and stir-fry, breaking up any clumps, until cooked through and lightly browned (4-5 min).
3.Push the chicken to the sides. Add the white parts of scallions, garlic, and ginger to the center. Stir-fry until fragrant (30 sec).
4.Add the diced carrot and water chestnuts. Stir-fry for 1 more minute so they remain crisp.
5.Pour in the soy sauce and rice vinegar. Toss everything to coat and cook for 30 seconds until the liquid reduces slightly.
6.Remove from heat. Stir in the sesame oil and black pepper.
TIPKeep the heat high and keep things moving — stir-frying is fast. Have all ingredients prepped and within arm's reach before you heat the pan.
assemble · ~2 min
Fill the lettuce cups and serve.
1.Spoon the warm chicken filling generously into each chilled lettuce leaf.
2.Sprinkle with chopped roasted peanuts and the reserved green scallion slices.
3.Serve immediately while the filling is warm and the lettuce is cold.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For maximum crunch, soak lettuce leaves in ice water for 10 minutes and dry thoroughly before filling.
2
Dice chicken, water chestnuts, and carrot to a uniform pea-size for even cooking and easy eating.
3
Have all ingredients prepped and measured before you start cooking — stir-frying goes very fast over high heat.
4
Don't crowd the pan; cook the chicken in a single layer to get browning, not steaming.
5
Make and cool the filling up to 2 days ahead; reheat and serve in freshly washed lettuce cups.
6
Use a wok or the widest skillet you have to maintain high heat and good sear on the chicken.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace chicken with finely chopped firm tofu or tempeh; sauté until golden before adding aromatics. Great for a meatless meal that still feels hearty.

low carb / keto