Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chicken Lettuce Cups
with Hoisin Mayo & Spicy Pickled Carrots
25 MIN
2 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Tucked inside soft butter lettuce leaves, a filling of sushi rice, savory chicken, and spicy pickled carrots come together with a drizzle of mayo mixed with hoisin sauce—a rich, fragrant condiment beloved in Chinese cuisine with a sweetness similar to barbecue.
Get Cooking-
NutritionPER SERVING
-
Calories660 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
-
½ cup Sushi Rice
-
1 head Butter Lettuce
-
2 Persian Cucumbers
-
6 oz Carrots
-
1 Tbsp Soy Sauce
-
2 tsps Gochujang
-
2 Tbsps Hoisin Sauce
-
1 Tbsp Sugar
-
2 Tbsps Mayonnaise
-
1 Tbsp Rice Vinegar
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & make the hoisin mayo:
While the rice cooks, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Quarter the cucumbers lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. In a bowl, whisk together the hoisin sauce, mayonnaise, and 1 teaspoon of water. Taste, then season with salt and pepper if desired.
3
Pickle the carrots:
While the rice continues to cook, in a medium pan (nonstick, if you have one), combine the sliced carrots, sugar, vinegar, a big pinch of salt, and 1/4 cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Transfer to a heatproof bowl. Stir in as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Set aside to cool, stirring occasionally, at least 10 minutes. Rinse and wipe out the pan.
4
Cook the chicken:
While the carrots cool, pat the chicken dry with paper towels. Place in a bowl; add the soy sauce and season with salt and pepper. Stir to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
5
Finish & serve your dish:
To the pot of cooked rice, add the sliced cucumbers and pickled carrots (including the liquid). Stir to combine. Stack 2 lettuce leaves on top of each other. Top each stack with the finished rice and cooked chicken. Drizzle with the hoisin mayo. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the lettuce leaves and hoisin mayo to separate airtight containers, then cover and refrigerate. Transfer the finished rice and cooked chicken to an airtight container. Cool, uncovered, then cover and refrigerate. Serve as directed (if necessary, stir 1 teaspoon of warm water into the mayo to thin to drizzling consistency). Enjoy!
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the ingredients & make the hoisin mayo:
While the rice cooks, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Quarter the cucumbers lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. In a bowl, whisk together the hoisin sauce, mayonnaise, and 1 teaspoon of water. Taste, then season with salt and pepper if desired.
3
Pickle the carrots:
While the rice continues to cook, in a medium pan (nonstick, if you have one), combine the sliced carrots, sugar, vinegar, a big pinch of salt, and 1/4 cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Transfer to a heatproof bowl. Stir in as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Set aside to cool, stirring occasionally, at least 10 minutes. Rinse and wipe out the pan.
4
Cook the chicken:
While the carrots cool, pat the chicken dry with paper towels. Place in a bowl; add the soy sauce and season with salt and pepper. Stir to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
5
Finish & serve your dish:
To the pot of cooked rice, add the sliced cucumbers and pickled carrots (including the liquid). Stir to combine. Stack 2 lettuce leaves on top of each other. Top each stack with the finished rice and cooked chicken. Drizzle with the hoisin mayo. Enjoy!
6
Make ahead modifications:
Prepare as directed. Transfer the lettuce leaves and hoisin mayo to separate airtight containers, then cover and refrigerate. Transfer the finished rice and cooked chicken to an airtight container. Cool, uncovered, then cover and refrigerate. Serve as directed (if necessary, stir 1 teaspoon of warm water into the mayo to thin to drizzling consistency). Enjoy!
Tips from Home Chefs