Meal Kit
Sweet Chili Ginger Chicken Lettuce Cups
with pickled carrots and roasted peanuts
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Peanuts, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
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)
- 1 Head of Butter Lettuce
- 10 oz. Ground Chicken
- 3 oz. Shredded Red Cabbage
- 3 oz. Matchstick Carrots
- 2 oz. Sweet Chili Sauce
- 1 Shallot
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1 oz. Roasted Peanuts
- 1 oz. Seasoned Rice Vinegar
- ½ oz. Pickled Ginger
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0.406 fl. oz. Tamari Soy Sauce (GF)
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.
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Nutrition (per serving) Gqn9BdPW
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Calories420
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Carbohydrates32g
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Net Carbs26g
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Fat17g
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Protein39g
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Sodium1600mg
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
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If using Impossible burger, follow same instructions as ground chicken in Step 2, breaking up burger until heated through, 4-6 minutes.
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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 cabbage), 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 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 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, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir constantly until beginning to brown, 3-4 minutes.Remove from burner and transfer cabbage to a plate. Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook cabbage to medium-high heat. Add pickled ginger, sweet chili sauce, and 1/4 cup water to hot pan. Bring to a simmer.
Once simmering, stir occasionally until thickened, 2-3 minutes.Stir in chicken until coated and warmed through, 1-2 minutes.Remove from burner. -
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 cabbage. 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. Bon appétit!
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