Savory Ginger Chicken Lettuce Cups
Indulge in the fresh, crisp flavors of these savory lettuce cups. Inspired by DASH diet principles, this recipe focuses on aromatic ginger, garlic, and sesame to deliver a rich taste profile without relying on excess salt or heavy fats. The tender chicken filling is glazed in a light, savory-sweet sauce and topped with crunchy cashews for a satisfying texture contrast.
Servings 6 (Serving size: 2 filled lettuce boats)
Calories 155kcal
Ingredients
The Sauce
- 2 tablespoons reduced-sodium tamari gluten-free soy sauce alternative
- 1 tablespoon pure maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon red pepper flakes adjust to spice preference
The Filling
- 2 teaspoons avocado oil
- ¾ pound 340 g 99% fat-free ground chicken breast
- 1 large shallot finely diced (approx. ½ cup)
- ½ cup red bell pepper finely diced
- ½ cup 55 g finely shredded carrot
- 2 garlic cloves minced
- 2 teaspoons freshly grated ginger
- ⅓ cup 75 g canned water chestnuts, drained and finely chopped
- 3 scallions thinly sliced (plus more for garnish)
The Wraps & Garnish
- 12 large leaves of living butter lettuce or Bibb lettuce
- 1 tablespoon toasted sesame seeds
- ¼ cup 35 g chopped unsalted, raw cashews
Instructions
- Prep the Components: Gently separate, wash, and pat dry 12 large outer leaves from the lettuce head. Set them aside to crisp up. On your cutting board, dice the shallot and red bell pepper, mince the garlic, grate the ginger, shred the carrot, chop the water chestnuts, and slice the scallions.
- Whisk the Sauce: In a small bowl, whisk together the reduced-sodium tamari, maple syrup, rice vinegar, toasted sesame oil, and red pepper flakes.
- Brown the Chicken: Heat a Dutch oven or wide sauté pan over medium-high heat with the avocado oil. Add the lean ground chicken. Break it apart with a spatula and cook for 5–7 minutes until fully browned and the internal temperature reaches 165°F (74°C).
- Sauté Aromatics: Reduce heat to medium. Add the diced shallot, red bell pepper, and shredded carrot to the chicken. Sauté for 3–4 minutes until the vegetables soften. Stir in the minced garlic and grated ginger, cooking for another 60–90 seconds until fragrant.
- Glaze the Mixture: Pour the prepared sauce over the chicken and vegetable mixture. Stir well to coat. Let the sauce bubble gently for 2–3 minutes. Watch closely as it reduces to coat the chicken without burning.
- Add Crunch: Remove the pan from the heat. Fold in the chopped water chestnuts and sliced scallions immediately to preserve their crisp texture.
- Assemble: Spoon approximately ⅓ cup of the filling into each lettuce leaf. Top evenly with toasted sesame seeds, chopped unsalted cashews, and extra scallions. Serve immediately.
Notes
- Flavor Tip: This recipe relies on fresh aromatics rather than salt. Ensure your ginger is fresh (not powdered) for the best impact.
- Ingredient Variation: To boost potassium further, you can fold in ½ cup of finely diced crimini mushrooms during the sauté step.
- Storage: Store the chicken filling in an airtight container in the refrigerator for up to 3 days. Keep lettuce leaves washed, dried, and wrapped in paper towels separately. Reheat the filling gently before assembling.
- Calories: 155 kcal
- Total Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 50 mg
- Sodium: 280 mg
- Total Carbohydrates: 11 g
- Dietary Fiber: 2 g
- Total Sugars: 4 g
- Added Sugars: 2 g
- Protein: 15 g
- Potassium: 425 mg
- Magnesium: 42 mg
- Calcium: 25 mg