Asian Chicken Lettuce Cups with Coconut Rice & Peanut Sauce

Servings:

 

Ingredients:

 

Chicken Filling:

  • 1 lb ground chicken
  • 1 tbsp Mustard Seed Seasonings Wok This Way
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 4 green onions, sliced (white parts only)
  • 1 red bell pepper, finely diced
  • 2 tsp avocado oil or neutral oil
  • ¼ cup chopped fresh cilantro

Peanut Lime Sauce:

  • 3 tbsp tamari
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 2 tbsp peanut butter
  • Juice of 1 lime

  • 1–2 tbsp warm water, as needed to thin

     

Coconut Lime Rice:

  • 1 cup jasmine rice
  • 1 cup water
  • ½ cup canned coconut milk
  • Zest of 1 lime

  • Pinch of salt

     

For Serving:

  • Butter lettuce leaves
  • Extra cilantro
  • Lime wedges
  • Chopped cashews
Asian Chicken Lettuce Cups with Coconut Rice & Peanut Sauce

Notes* Serving Idea These are delicious served as lettuce cups, but the chicken mixture and coconut lime rice can also be turned into rice bowls for an easy meal prep lunch or heartier dinner option.

Instructions

Step 1:

Make the Coconut Lime Rice: Rinse jasmine rice well. Add rice, water, coconut milk, lime zest, and a pinch of salt to a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 10 minutes before fluffing with a fork.

Step 2:

Make the Peanut Lime Sauce: In a small bowl, whisk together tamari, sesame oil, rice wine vinegar, peanut butter, and lime juice until smooth. Add warm water a little at a time until the sauce reaches a drizzle consistency.

Step 3: Cook the Chicken Filling: Heat oil in a large skillet over medium heat. Add ground chicken and cook until browned, breaking it apart with a spoon as it cooks.

Once browned, stir in garlic, ginger, sliced green onions, Wok This Way seasoning, and diced red bell pepper. Continue cooking for 3–4 minutes until the peppers are slightly softened and everything is fragrant.

Step 4:

Finish the Filling: Stir in chopped cilantro. Pour in about half of the peanut lime sauce and toss to coat.

Step 5:

Assemble the Lettuce Cups: Layer a spoonful of coconut lime rice into butter lettuce leaves, then top with the ground chicken mixture. Drizzle with additional peanut lime sauce and finish with chopped cashews, extra cilantro, and a squeeze of fresh lime.