Friday, April 29, 2016

Chicken Stir-Fry Lettuce Cups

I think I have a thing for stuffed lettuce cups seems to be a trend on my page but they are so versatile and delicious that I can't even help it! I found a recipe for veggie-packed chicken fried rice, and didn't feel like dealing with the rice so I decided to tweak it to fit my lettuce cup needs. They turned out delicious and filling to the point where the rice wasn't even missed.


2 Tbs. toasted sesame oil (or regular sesame oil)
2 mini red bell peppers, thinly sliced
2 mini yellow bell peppers, thinly sliced
1 c. broccoli, chopped
1 c. shredded carrots (pre packaged bag)
1 chicken breast, boneless and skinless, cut into thin slices
1 Tbs. minced garlic
1 Tbs. fresh ginger
2 Tbs. soy sauce
1/4 c. green onion, sliced (extra for garnish)
1 head butter lettuce, leaves taken off

Heat 1 tablespoon of sesame oil to medium heat in a large pan. Add in the bell peppers, broccoli and carrots to the pan and toss to coat with the oil. Cook for two minutes, stirring occasionally. Remove from the pan into a bowl temporarily. Add the remaining tablespoon of sesame oil to the pan along with the sliced chicken. Cook the chicken for about 2-3 minutes, flipping or stirring half way through until the chicken is no longer pink and fully cooked. Add in the garlic, ginger and soy sauce and cook for another minute. Add the vegetables back in, along with the green onion and cook for two more minutes, stirring frequently. Let the mixture cool slightly. Place a few tablespoons worth into each lettuce cup and top with extra green onion.

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