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

Peanut Chicken Lettuce Cups

with Snow Peas, Carrots & Brown Rice

35 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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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
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!

Tips from Home Chefs

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!

Browse Steps
1 of 5