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Chrissy Teigen's Sweet & Spicy Chicken Lettuce Cups
with Mushrooms & Jasmine Rice
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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4 Servings
- Est. 560 Cals/serving
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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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