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Peanut Chicken Lettuce Cups
with Snow Peas, Carrots & Brown Rice
35 min
WW™ Approved
Carb Conscious
500 Calories Or Less
i
Wellness 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.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
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.
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.
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4 Servings
- Est. 440 Cals/serving
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DownloadPlease 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.
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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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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½ cup Brown Rice
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2 heads Butter Lettuce
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6 oz Carrots
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½ lb Snow Peas
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3 Tbsps Soy Glaze
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1 Tbsp Rice Vinegar
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1 1-Inch Piece Ginger
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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1 Tbsp Smooth Peanut Butter Spread
step-by-step
instructions
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.
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.
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!
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.
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.
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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