How to make HEALTHY CHICKEN LETTUCE CUPS

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offer a sweeter alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly substitute.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often cheaper.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has health benefits, while white vinegar is economical.

Spiralize a whole carrot using a veggetti or zoodler to create ribbons.

Pour 2 tablespoons of rice wine vinegar over the spiralized carrots.

Add 1 teaspoon of agave syrup and some flaky sriracha sea salt to the carrots and toss them.

Spiralize about 1/2 of an English cucumber and toss it with the carrots in the pickling juice.

In a bowl, combine ground chicken with chopped garlic, chopped ginger, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, and a few teaspoons of Korean barbecue spice rub.

Mix the chicken mixture until well combined and marinate in the fridge for 15 to 30 minutes or overnight.

Heat a pan with some oil and brown the marinated chicken until cooked through.

Split the iceberg lettuce head in half and separate the leaves to form cups.

Fill the lettuce cups with the cooked ground chicken and top with pickled vegetables.

Drizzle chili oil over the top and sprinkle with chopped cashews.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens