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Chrissy Teigen's Sweet & Spicy Chicken Lettuce Cups
with Mushrooms & Jasmine Rice
Chrissy Teigen
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Time40 min
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Servings4
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NutritionEst. 560 calories
For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. Wrapped inside buttery soft lettuce leaves, a filling of chicken, mushrooms, and peppers drizzled with an irresistible sweet chili-based sauce delivers dynamic flavor and texture in every bite.
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instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves.
2
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Make the sauce:
While the rice cooks, in a bowl, combine the sweet chili sauce, hoisin sauce, sesame oil, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the chicken:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add 3 tablespoons of the sauce (carefully, as the liquid may splatter); cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Cook the vegetables:
Add the chopped garlic and ginger and sliced white bottoms of the scallions to the pan of reserved fond; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened. Add the mushroom pieces and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Turn off the heat.
6
Finish & serve your dish:
Add the cooked chicken to the pan; stir to combine and season with salt and pepper to taste. Assemble the lettuce cups using the lettuce leaves, cooked rice, and cooked chicken and vegetables. Drizzle with the remaining sauce. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves.
2
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Make the sauce:
While the rice cooks, in a bowl, combine the sweet chili sauce, hoisin sauce, sesame oil, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the chicken:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add 3 tablespoons of the sauce (carefully, as the liquid may splatter); cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
5
Cook the vegetables:
Add the chopped garlic and ginger and sliced white bottoms of the scallions to the pan of reserved fond; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened. Add the mushroom pieces and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Turn off the heat.
6
Finish & serve your dish:
Add the cooked chicken to the pan; stir to combine and season with salt and pepper to taste. Assemble the lettuce cups using the lettuce leaves, cooked rice, and cooked chicken and vegetables. Drizzle with the remaining sauce. Garnish with the sliced green tops of the scallions. Enjoy!
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