Togarashi Chicken Lettuce Cups with Orange & Radishes

Togarashi Chicken Lettuce Cups

with Orange & Radishes

Group Created with Sketch. 40 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving
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These chicken lettuce cups get their dynamic flavor from togarashi seasoning—a staple of Japanese cuisine. Juicy bites of orange add more bright flavor and color.

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Prepare the ingredients:
1 Prepare the ingredients:

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.

Cook the vegetables:
2 Cook the vegetables:

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.

Cook the chicken:
3 Cook the chicken:

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.

Make the filling:
4 Make the filling:

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.

Serve your dish:
5 Serve your dish:

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

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1 Prepare the ingredients:

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.

2 Cook the vegetables:

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.

Cook the vegetables:
Cook the chicken:
3 Cook the chicken:

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.

4 Make the filling:

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.

Make the filling:
Serve your dish:
5 Serve your dish:

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