Spicy Chicken and Cabbage Lettuce Cups

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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  • (1 Rating)


  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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