Portland-Inspired Chicken Lettuce Cups

with Jasmine Rice & Garlic-Soy Sauce

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories Group 22 Created with Sketch.
    Nutrition Label
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For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Seventh stop: Portland. An ode to the city’s bustling Thai food scene, this spin on the cuisine’s classic chicken lettuce cups highlights the irresistibly sweet and savory sauce used to top our filling of fluffy rice, tender chicken and carrots, and spicy pickled jalapeño. To learn more about what inspired this dish, go to roadtrip.blueapron.com/portland.

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Cook the rice:
1 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. Stir in half the vinegar

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater. Cut off and discard the root end of the lettuce; gently separate the leaves. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the pepper. Thoroughly wash your hands immediately after handling.

Make the sauce:
3 Make the sauce:

While the rice continues to cook, in a bowl, combine the soy glaze, sugar, worcestershire sauce, remaining vinegar, and as much of the garlic paste as you’d like. Whisk until the sugar has dissolved.

Cook & finish the chicken:
4 Cook & finish the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), 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. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the scallions are softened and the chicken is browned and cooked through. Turn off the heat and stir in the grated carrots. Taste, then season with salt and pepper if desired. 

Assemble the lettuce cups & serve your dish:
5 Assemble the lettuce cups & serve your dish:

Stack 2 lettuce leaves on top of each other. Top each stack with the cooked rice and finished chicken. Garnish with the sliced green tops of the scallions and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Serve the lettuce cups with the sauce on the side. Enjoy!

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Cook the rice:
1 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. Stir in half the vinegar

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater. Cut off and discard the root end of the lettuce; gently separate the leaves. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the pepper. Thoroughly wash your hands immediately after handling.

Prepare the ingredients:
Make the sauce:
3 Make the sauce:

While the rice continues to cook, in a bowl, combine the soy glaze, sugar, worcestershire sauce, remaining vinegar, and as much of the garlic paste as you’d like. Whisk until the sugar has dissolved.

4 Cook & finish the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), 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. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the scallions are softened and the chicken is browned and cooked through. Turn off the heat and stir in the grated carrots. Taste, then season with salt and pepper if desired. 

Cook & finish the chicken:
Assemble the lettuce cups & serve your dish:
5 Assemble the lettuce cups & serve your dish:

Stack 2 lettuce leaves on top of each other. Top each stack with the cooked rice and finished chicken. Garnish with the sliced green tops of the scallions and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Serve the lettuce cups with the sauce on the side. Enjoy!