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Spicy Chicken and Cabbage Lettuce Cups

Published on February 2, 2018 | By |
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

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

Recipe Rating

  • (5 /5)
  • (1 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.

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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