Chicken & Brown Rice Lettuce Cups with Tahini-Soy Sauce

Chicken & Brown Rice Lettuce Cups

with Tahini-Soy Sauce

35 MIN
4 Servings
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From the Test Kitchen

Tucked inside soft butter lettuce leaves, a filling of hearty brown rice, togarashi-spiced chicken, and marinated carrots come together with a savory and sweet sauce of tahini and soy glaze.
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
Chicken & Brown Rice Lettuce Cups with Tahini-Soy Sauce
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ½ cup Brown Rice
  • 2 heads Butter Lettuce
  • 6 oz Carrots
  • ½ lb Snow Or Sugar Snap Peas
  • 2 Tbsps Tahini
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 1-Inch Piece Ginger
  • 1 Tbsp White Wine Vinegar
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. If you received snap peas, pull off and discard the tough string that runs the length of each pod, then halve the peas crosswise. If you received snow peas, halve the peas crosswise. Peel and finely chop the ginger. Cut off and discard the root ends of the lettuce; separate the leaves. Peel the carrots, then grate on the large side of a box grater. In a bowl, combine the grated carrots, half the vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the soy glaze, tahini, remaining vinegar, and 2 teaspoons of water

Cook the rice:
2 Cook the rice:

While the carrots marinate, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly. 

Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

* An instant-read thermometer should register 165°F.

Cook the peas:
4 Cook the peas:

To the pan of reserved fond, add the halved peas and chopped ginger (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a large bowl.

Finish & serve your dish:
5 Finish & serve your dish:

Cut the cooked chicken into bite-sized pieces. Transfer to the bowl of cooked peas; toss to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, cooked rice, cooked chicken and peas, sauce, and marinated carrots separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. If you received snap peas, pull off and discard the tough string that runs the length of each pod, then halve the peas crosswise. If you received snow peas, halve the peas crosswise. Peel and finely chop the ginger. Cut off and discard the root ends of the lettuce; separate the leaves. Peel the carrots, then grate on the large side of a box grater. In a bowl, combine the grated carrots, half the vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the soy glaze, tahini, remaining vinegar, and 2 teaspoons of water

2 Cook the rice:

While the carrots marinate, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly. 

Cook the rice:
Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

* An instant-read thermometer should register 165°F.

4 Cook the peas:

To the pan of reserved fond, add the halved peas and chopped ginger (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a large bowl.

Cook the peas:
Finish & serve your dish:
5 Finish & serve your dish:

Cut the cooked chicken into bite-sized pieces. Transfer to the bowl of cooked peas; toss to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, cooked rice, cooked chicken and peas, sauce, and marinated carrots separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

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