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 net 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 both bring it here, for a lettuce cup with 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. Matchstick Carrots
- 3 oz. Shredded Red Cabbage
- 2 oz. Sweet Chili Sauce
- 1 Shallot
- 1 oz. Seasoned Rice Vinegar
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1 oz. Roasted Peanuts
- 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)
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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 ground turkey, follow same instructions as ground chicken in Step 2, cooking until turkey reaches minimum internal temperature, 7-9 minutes.
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If using shrimp, pat dry. Follow same instructions as ground chicken in Step 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, separate into a single layer and pat dry. Follow same instructions as ground chicken in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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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 vegetables), carrots, vinegar, and a pinch of salt until coated. Set aside, stirring occasionally while cooking to evenly pickle.While carrots pickle, 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. Transfer chicken to a plate. Keep pan over medium-high heat. -
3 Cook the Cabbage
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 and get tender, but still crisp, 3-4 minutes.If cabbage sticks to pan, stir in 1 tsp. water.Transfer cabbage to a plate. Keep pan over medium-high heat. -
4 Make the Sauce
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 equally with chicken, sauce, and cabbage. Lettuce should make about six cups.
Plate dish as pictured on front of card, topping cups with pickled carrots and peanuts. Bon appétit!
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