Easy Chicken Lettuce Cups

Easy Chicken Lettuce Cups is a main course that serves 2. Watching your figure? This gluten free, dairy free, and ketogenic recipe has 614 calories, 39g of protein, and 47g of fat per serving. For $1.89 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It is brought to you by Best Recipe Box. This recipe is liked by 8 foodies and cooks. Head to the store and pick up bell pepper, lettuce leaves, green onions, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 67%, this dish is good. If you like this recipe, take a look at these similar recipes: Easy Lettuce Cups, Chicken Lettuce Cups, and Chicken Lettuce Cups.

Servings: 2

 

Ingredients:

1 large bell pepper, minced

1 pound of chicken breast or chicken thighs (or minced chicken)

2 large garlic, minced

2 green onions, minced

fresh lettuce leaves

2 Tablespoons Hoisin or Oyster Sauce

salt and pepper to taste

1 teaspoon sesame oil

1/2 Tablespoon soy sauce

1 Tablespoon vegetable oil

1 teaspoon rice wine vinegar or distilled white vinegar (for gluten free)

1" knob of fresh ginger, grated or finely minced

Equipment:

frying pan

Cooking instruction summary:

In large heated pan, add oil. Add garlic and ginger, cook till translucent.Add chicken and cook for about 3 minutes. Add soy sauce, oyster sauce, sesame oil, rice wine vinegar and combine with chicken meat.Add bell peppers and green onions and cook for about 5 minutes or until everything is combined well and chicken is cooked through. Add additional salt and pepper to taste.You can serve the filling while it's warm, or allow it to cool. Serve with lettuce leaves.

 

Step by step:


1. In large heated pan, add oil.

2. Add garlic and ginger, cook till translucent.

3. Add chicken and cook for about 3 minutes.

4. Add soy sauce, oyster sauce, sesame oil, rice wine vinegar and combine with chicken meat.

5. Add bell peppers and green onions and cook for about 5 minutes or until everything is combined well and chicken is cooked through.

6. Add additional salt and pepper to taste.You can serve the filling while it's warm, or allow it to cool.

7. Serve with lettuce leaves.


Nutrition Information:

Quickview
621k Calories
38g Protein
47g Total Fat
9g Carbs
19% Health Score
Limit These
Calories
621k
31%

Fat
47g
72%

  Saturated Fat
16g
101%

Carbohydrates
9g
3%

  Sugar
3g
4%

Cholesterol
222mg
74%

Sodium
1117mg
49%

Get Enough Of These
Protein
38g
78%

Vitamin C
108mg
131%

Selenium
43µg
63%

Vitamin B3
11mg
59%

Vitamin A
2901IU
58%

Vitamin B6
1mg
54%

Phosphorus
398mg
40%

Vitamin K
35µg
34%

Vitamin B5
2mg
26%

Vitamin B12
1µg
25%

Vitamin B2
0.41mg
24%

Zinc
3mg
21%

Potassium
705mg
20%

Vitamin B1
0.23mg
15%

Magnesium
58mg
15%

Vitamin E
2mg
14%

Folate
56µg
14%

Iron
2mg
13%

Manganese
0.23mg
12%

Copper
0.18mg
9%

Fiber
2g
9%

Calcium
45mg
5%

Vitamin D
0.23µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
Shortcut Squash Soup

Rachel Cooks

Southern Coconut Cake

Add A Pinch

Farmers Market Pasta

Homemade Cravings

Brûléed Meyer Lemon Bars

Completely Delicious

Chocolate Peanut Butter Pretzel Bars

Cinnamon Spice and Everything Nice