Peanut Chicken Lettuce Cups with Snow Peas, Carrots & Brown Rice

Peanut Chicken Lettuce Cups

with Snow Peas, Carrots & Brown Rice

35 MIN
4 Servings
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600 Calories Or Less
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From the Test Kitchen

Tucked inside soft butter lettuce leaves, a filling of hearty brown rice, togarashi-spiced chicken, and marinated carrots come together with a savory and sweet sauce of peanut butter spread and soy glaze.
9 green SmartPoints® per serving
6 blue SmartPoints® per serving
4 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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fresh
ingredients
Peanut Chicken Lettuce Cups with Snow Peas, Carrots & Brown Rice
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ½ cup Brown Rice
  • 2 heads Butter Lettuce
  • 6 oz Carrots
  • ½ lb Snow Peas
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Rice Vinegar
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Smooth Peanut Butter Spread
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise. Peel and finely chop the ginger. Cut off and discard the root ends of the lettuce; separate the leaves. Peel the carrots, then grate on the large side of a box grater. In a bowl, combine the grated carrots, half the vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the soy glaze, peanut butter spread, remaining vinegar, and 1 tablespoon of water. 

Cook the rice:
2 Cook the rice:

While the carrots marinate, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

* An instant-read thermometer should register 165°F.

Cook the peas:
4 Cook the peas:

To the pan of reserved fond, add the halved peas and chopped ginger (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a large bowl. 

Finish & serve your dish:
5 Finish & serve your dish:

Cut the cooked chicken into bite-sized pieces. Transfer to the bowl of cooked peas; toss to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, cooked rice, finished chicken and peas, sauce, and marinated carrots separately. Assemble each cup using 2 lettuce leaves. Enjoy!

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Peanut Chicken Lettuce Cups

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise. Peel and finely chop the ginger. Cut off and discard the root ends of the lettuce; separate the leaves. Peel the carrots, then grate on the large side of a box grater. In a bowl, combine the grated carrots, half the vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the soy glaze, peanut butter spread, remaining vinegar, and 1 tablespoon of water. 

2 Cook the rice:

While the carrots marinate, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the rice:
Cook the chicken:
3 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

* An instant-read thermometer should register 165°F.

4 Cook the peas:

To the pan of reserved fond, add the halved peas and chopped ginger (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a large bowl. 

Cook the peas:
Finish & serve your dish:
5 Finish & serve your dish:

Cut the cooked chicken into bite-sized pieces. Transfer to the bowl of cooked peas; toss to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, cooked rice, finished chicken and peas, sauce, and marinated carrots separately. Assemble each cup using 2 lettuce leaves. Enjoy!

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