How to Make Chicken Lettuce Cups Recipe | Chunky, Flavorful with Chef Nora G | Vito’s Italian Cucina

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.

Introduce the recipe and ingredients for homemade lettuce cups.

Prepare the lettuce by washing and pulling it out from the middle; use iceberg, romaine, or red leaf lettuce.

In a nonstick pan, spray light oil and braise skinless boneless chicken breasts seasoned with garlic and soy sauce.

Add julienned carrots and mushrooms to the pan first, as they take longer to cook.

After the carrots and mushrooms soften, add 2 tablespoons of soy sauce, pepper, yellow squash, and zucchini to the pan.

Add water chestnuts, green onion, garlic (about 1 teaspoon), and roasted sesame seeds to the mixture.

Pour in about 1/4 cup of chicken broth to soften the vegetables and enhance flavor.

Once the vegetables are cooked, add the cooked chicken breast to the pan and stir everything together.

Add more soy sauce and another 1/4 cup of chicken broth to taste, letting it simmer until the chicken is heated through.

Spoon the chicken mixture into the lettuce cups, adding a generous portion of about 2-3 spoonfuls per cup.

Prepare a sauce with 1/4 cup soy sauce, 1/4 cup water, sesame oil, garlic, 1/3 teaspoon ginger, and one packet of Splenda for sweetness, if desired.

Spoon the sauce over the filled lettuce cups and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens