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Chrissy Teigen's Sweet & Spicy Chicken Lettuce Cups
with Peppers & Jasmine Rice
40 MIN
2 Servings
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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NutritionPER SERVING
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Calories640 Cals (est.)
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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
time-saving
tips & techniques
step-by-step
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 small pot, combine the rice, a big pinch of salt, and 1 cup 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) and cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
5
Cook the vegetables:
Add the chopped garlic and ginger and sliced white bottoms of the scallions to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. 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
Make the filling & serve your dish:
Add the cooked vegetables to the bowl of cooked chicken; stir to combine and season with salt and pepper to taste. Assemble the lettuce cups using the lettuce leaves (you may have extra), cooked rice, and filling. 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 small pot, combine the rice, a big pinch of salt, and 1 cup 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) and cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
5
Cook the vegetables:
Add the chopped garlic and ginger and sliced white bottoms of the scallions to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. 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
Make the filling & serve your dish:
Add the cooked vegetables to the bowl of cooked chicken; stir to combine and season with salt and pepper to taste. Assemble the lettuce cups using the lettuce leaves (you may have extra), cooked rice, and filling. Drizzle with the remaining sauce. Garnish with the sliced green tops of the scallions. Enjoy!
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