Lettuce Cups

1. 1
   prep · ~10 min

   Prep the lettuce cups and filling ingredients.

   1.Carefully separate butter lettuce leaves, keeping them as whole cups. Wash and pat completely dry.

   2.Finely chop chicken breast, dice onion, carrot, and bell pepper into small uniform pieces.

   3.Mince garlic, grate ginger, drain and dice water chestnuts, slice green onions.

   TIPDry lettuce leaves thoroughly — any water will make the filling slip and the cup soggy.
2. 2
   saute · ~6 min

   Cook the chicken.

   1.Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering.

   2.Add chopped chicken, season with salt and pepper, and cook breaking up pieces until no longer pink (5-6 min).

   3.Transfer cooked chicken to a plate and set aside.
3. 3
   saute · ~8 min

   Sauté the aromatics and vegetables.

   1.In the same skillet, add onion and sauté until translucent (3 min).

   2.Add garlic and ginger, stir until fragrant (30 sec).

   3.Add diced carrot and bell pepper, cook stirring often until slightly softened (3 min).

   4.Add water chestnuts and cook 1 more minute.
4. 4
   saute · ~2 min

   Combine and finish the filling.

   1.Return cooked chicken to the skillet with the vegetables.

   2.Pour in soy sauce, rice vinegar, and sesame oil.

   3.Stir-fry everything together until well combined and heated through (2 min).

   4.Remove from heat and stir in half the sliced green onions.

   TIPDon't overcook at this stage — you want the vegetables to retain a slight crunch for texture contrast.
5. 5
   assemble · ~2 min

   Assemble the lettuce cups.

   1.Arrange lettuce leaves on a serving platter.

   2.Spoon warm filling into each lettuce cup.

   3.Garnish with remaining sliced green onions.
6. 6
   serve

   Serve immediately while filling is warm and lettuce is crisp.

   TIPSet out extra soy sauce and chili sauce on the side so everyone can customize their own cups.

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