Togarashi Chicken Lettuce Cups

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the onion. Peel and roughly chop the garlic. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel the carrots; grate on the large side of a box grater. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Peel and medium dice the orange.

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the juice of 1 lime wedge; cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a large bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

In the same pan, heat the sesame oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the togarashi seasoning and cook, stirring frequently, 1 to 2 minutes, or until the chicken is thoroughly coated. Add 1/4 cup of water and cook, stirring constantly, 30 seconds to 1 minute, or until the water has cooked off and the chicken is cooked through. Turn off the heat.

To the bowl of cooked vegetables, add the cooked chicken, lime zest, grated carrots, sliced radishes, 1 tablespoon of olive oil, and the juice of the remaining lime wedges. Season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste.

Divide the filling among the lettuce leaves. Top with the diced orange and a drizzle of olive oil. Enjoy!