Plenty of tangy crunch and lean protein will make this easy skillet meal a popular choice for the whole family on a weekly basis.

Spicy Chicken and Cabbage Lettuce Cups
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Recipe Rating
- (0 /5)
- (0 Rating)
Ingredients
- 1 pkg (1 lb/16 oz) Isernio’s® Ground Chicken
- 2 tbsp rice wine vinegar
- 1 1/2 tbsp brown sugar, divided
- 1 tbsp sesame oil, divided
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup thinly sliced red peppers
- 1/4 cup sesame seeds, divided
- 1 tsp vegetable oil
- 2/3 cup chopped green onions, divided
- 1/4 cup low-sodium soy sauce
- 2 tbsp Korean chili paste (gochujang)
- 1 tbsp grated fresh ginger
- 8 iceberg lettuce leaves
Instructions
- 1. In bowl, whisk together rice vinegar, 1 tsp sugar and 2 tsp sesame oil; add carrots, cabbage and red peppers, tossing to coat. Cover with plastic wrap and refrigerate.
- 2. Heat small skillet over medium heat; toast sesame seeds, shaking pan constantly, for 3 to 4 minutes or until golden and fragrant.
- 3. Heat vegetable oil in large skillet set over medium heat; cook chicken for about 5 minutes or until starting to brown. Stir in half of the green onions, half of the sesame seeds, soy sauce, chili paste, ginger and remaining sugar; cook for 2 minutes. Stir in remaining sesame oil.
- 4. Divide chicken mixture among lettuce leaves; top with cabbage mixture. Sprinkle remaining green onions and sesame seeds over top. To serve, fold or wrap up lettuce leaves.
- 5. Tips: • Spoon some leftover cooked rice into each lettuce cup before adding chicken and cabbage mixtures if desired. • Serve chicken mixture as a “noodle bowl,” with cabbage mixture and steamed Asian greens served over buckwheat or rice noodles.
- Servings : 4
- Ready in : 25 Minutes
- Recipe Type : Appetizers, Meat & Poultry, Pizzas & Sandwiches
Instructions
- 1. In bowl, whisk together rice vinegar, 1 tsp sugar and 2 tsp sesame oil; add carrots, cabbage and red peppers, tossing to coat. Cover with plastic wrap and refrigerate.
- 2. Heat small skillet over medium heat; toast sesame seeds, shaking pan constantly, for 3 to 4 minutes or until golden and fragrant.
- 3. Heat vegetable oil in large skillet set over medium heat; cook chicken for about 5 minutes or until starting to brown. Stir in half of the green onions, half of the sesame seeds, soy sauce, chili paste, ginger and remaining sugar; cook for 2 minutes. Stir in remaining sesame oil.
- 4. Divide chicken mixture among lettuce leaves; top with cabbage mixture. Sprinkle remaining green onions and sesame seeds over top. To serve, fold or wrap up lettuce leaves.
- 5. Tips: • Spoon some leftover cooked rice into each lettuce cup before adding chicken and cabbage mixtures if desired. • Serve chicken mixture as a “noodle bowl,” with cabbage mixture and steamed Asian greens served over buckwheat or rice noodles.
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Isernio’s makes the best chicken sausages in the world!
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