Chrissy  Teigen's  Sweet  &  Spicy  Chicken  Lettuce   Cups with Mushrooms & Jasmine Rice
Chrissy Teigen

Chrissy Teigen's Sweet & Spicy Chicken Lettuce Cups

with Mushrooms & Jasmine Rice

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
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. 

Cook the rice:
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.

Make the sauce:
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.

Cook the chicken:
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.

Cook the vegetables:
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.

Finish & serve your dish:
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!

Tips from Home Chefs

Prepare the ingredients:
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.

Cook the rice:
Make the sauce:
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.

Cook the chicken:
Cook the vegetables:
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!

Finish & serve your dish:
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