Thai Chicken Lettuce Cups with Rice & Marinated Snap Peas
Good to Make Ahead

Thai Chicken Lettuce Cups

with Rice & Marinated Snap Peas

25 MIN
2 Servings
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Buttery soft lettuce leaves offer just enough heft to hold hearty toppings of crisp snap peas, sticky sushi rice, and tender chicken and onion sautéed with a savory-sweet sauce featuring yellow curry paste—a staple of Thai cuisine made from hot chiles, lemongrass, turmeric, and more.

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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ingredients
Thai Chicken Lettuce Cups with Rice & Marinated Snap Peas
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Sushi Rice
  • 1 Sweet Onion
  • 1 head Butter Lettuce
  • 4 oz Sugar Snap Peas
  • 1 Lime
  • 1 Tbsp Yellow Curry Paste
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Honey
  • 3 Tbsps Roasted Peanuts
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork. 

Prepare the ingredients & marinate the peas:
2 Prepare the ingredients & marinate the peas:

While the rice cooks, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. To make the sauce, in a bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas lengthwise. Halve the lime crosswise; squeeze the juice into a large bowl. Add the halved peas and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Cook the chicken & onion:
3 Cook the chicken & onion:

While the peas marinate, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Serve your dish:
4 Serve your dish:

Assemble each lettuce cup using 2 lettuce leaves, the cooked rice, cooked chicken and onion, and marinated peas (including any liquid). Garnish with the chopped peanuts. Enjoy! 

Make ahead modifications:
5 Make ahead modifications:

Prepare as directed. Transfer the cooked rice and cooked chicken and onion to an airtight container; stir to combine. Cool, uncovered, then cover and refrigerate. Transfer the lettuce leaves and marinated peas to separate airtight containers; cover and refrigerate. Transfer the chopped peanuts to a zip-top bag; set aside. When ready to serve, assemble each lettuce cup using 2 lettuce leaves, the finished chicken and rice, marinated peas (including the liquid), and peanuts. Enjoy! 

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients & marinate the peas:

While the rice cooks, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. To make the sauce, in a bowl, whisk together the honey (kneading the packet before opening), soy sauce, 1/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas lengthwise. Halve the lime crosswise; squeeze the juice into a large bowl. Add the halved peas and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Prepare the ingredients & marinate the peas:
Cook the chicken & onion:
3 Cook the chicken & onion:

While the peas marinate, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Serve your dish:

Assemble each lettuce cup using 2 lettuce leaves, the cooked rice, cooked chicken and onion, and marinated peas (including any liquid). Garnish with the chopped peanuts. Enjoy! 

Serve your dish:
Make ahead modifications:
5 Make ahead modifications:

Prepare as directed. Transfer the cooked rice and cooked chicken and onion to an airtight container; stir to combine. Cool, uncovered, then cover and refrigerate. Transfer the lettuce leaves and marinated peas to separate airtight containers; cover and refrigerate. Transfer the chopped peanuts to a zip-top bag; set aside. When ready to serve, assemble each lettuce cup using 2 lettuce leaves, the finished chicken and rice, marinated peas (including the liquid), and peanuts. Enjoy! 

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