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Photo of Sweet & Spicy Chicken Lettuce Cups by Daphne Oz by WW

Sweet & Spicy Chicken Lettuce Cups by Daphne Oz

7
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 tsp, or avocado oil

Uncooked 93% lean ground chicken

1 pound(s)

Red bell pepper

1 medium, seeded and chopped

Scallions

⅓ cup(s), chopped, white and light green parts only, dark green parts thinly sliced and reserved for garnish

Fresh ginger

1 piece(s), 1-inch, peeled and grated

Garlic clove

3 clove(s), minced

Tamari sauce

¼ cup(s)

Apricot jam

2 Tbsp, or less if desired

Rice wine vinegar

2 Tbsp

Sambal oelek

1 Tbsp, or Sriracha

Canned water chestnuts

8 oz, chopped

Toasted sesame oil

1 tsp

Bibb lettuce

16 leaf/leaves, medium

Cilantro

2 Tbsp, leaves (for garnish)

Instructions

  1. Heat a large nonstick sauté pan over medium-high heat. Add the olive or avocado oil and swirl to coat. Once hot, add the ground chicken. Allow to cook for 3 to 4 minutes without moving to brown, then break up into pieces using a wooden spoon or potato masher. Season with a pinch of salt and continue cooking until completely browned, another 4 to 5 minutes.
  2. Add the red bell pepper, scallions, ginger and garlic and allow to cook until vegetables have softened, 3 to 4 minutes, stirring occasionally.
  3. Meanwhile, in a small bowl, whisk together the tamari, apricot jam, rice wine vinegar, and sambal oelek.
  4. Once veggies are softened, add the sauce and stir to coat. Allow to simmer for 2 to 3 minutes to coat the chicken. Stir in the water chestnuts and toasted sesame oil at the last minute of cooking to heat through.
  5. Place four large bibb lettuce leaves on a plate. Top each lettuce leaf with a 1/4 cup of the chicken mixture and a few cilantro leaves and dark green scallions as garnish. Serve.
  6. Serving size: 4 lettuce cups

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