Meal Kit

Sweet Chili Ginger Chicken Lettuce Cups

with pickled carrots and roasted peanuts

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Peanuts, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Ginger's great in soft drinks, in sushi, in her performance in Gilligan's Island, and she's great here with a slight augmentation; she's been pickled! Pickled ginger and sweet chili bring it together here for a lettuce cup of bursting flavor. (And, as always, that fantastic crunch texture.) Great ginger, great meal.

In Your Box (serves 2)

  • ½ oz. Pickled Ginger
  • 1 Shallot
  • 10 oz. Ground Chicken
  • 2 oz. Sweet Chili Sauce
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • 3 oz. Matchstick Carrots
  • 3 oz. Shredded Red Cabbage
  • 1 oz. Seasoned Rice Vinegar
  • 1 Head of Butter Lettuce
  • Info
    1 oz. Roasted Peanuts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    425
  • Carbohydrates
    31g
  • Fat
    17g
  • Protein
    40g
  • Sodium
    1585mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using Impossible burger, follow same instructions as ground chicken in Step 2, breaking up burger until heated through, 4-6 minutes.

  • If using steak strips, separate into a single layer and pat dry. Follow same instructions as ground chicken in Steps 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using shrimp, pat dry. Follow same instructions as ground chicken in Step 2, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare Ingredients and Pickle Carrots

    Coarsely chop cabbage. Coarsely chop peanuts. Mince pickled ginger. Separate leaves of lettuce for cups. Peel and halve shallot. Slice thinly. In a mixing bowl, thoroughly combine half the shallot (reserve remaining for vegetables), carrots, vinegar, and a pinch of salt until vegetables are coated. Set aside to pickle, at least 10 minutes. While carrot pickles, cook chicken.

  2. 2

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add ground chicken to hot pan. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. Stir in soy sauce until combined. Remove from burner and transfer chicken to a plate. Reserve pan; no need to wipe clean.

  3. 3

    Cook the Cabbage

    Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil and remaining shallot to hot pan. Stir constantly until translucent and beginning to get tender, 1-2 minutes. Add cabbage, ¼ tsp. salt, and ¼ tsp. pepper. Stir constantly until beginning to brown and tender, but still crisp, 3-4 minutes. Remove from burner and transfer cabbage to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Make the Sauce

    Return pan used to cook vegetables to medium-high heat. Add pickled ginger, sweet chili sauce, and ¼ cup water to hot pan and bring to a simmer. Once simmering, stir occasionally until sauce thickens, 2-3 minutes. Add chicken. Stir occasionally until coated and warmed through, 1-2 minutes. Remove from burner.

  5. 5

    Assemble Cups and Finish Dish

    Place a lettuce cup on a clean work surface (or layer two cups for extra crunch and structural support). Fill lettuce cups equally with chicken and sauce and vegetables Lettuce should make about six cups. Stir pickled carrots to recombine. Plate dish as pictured on front of card, topping cups with pickled carrots and peanuts. Serve remaining sauce on the side for dipping. Bon appétit!

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