Stir-fried Chicken Lettuce Cups

Flavorful minced chicken and crunchy vegetables seasoned with ginger and garlic, served in fresh lettuce cups for a light and satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $2.53/serving

Dietary

• Low-Carb
• Low-Fat
• Low-Sugar
• Dairy-Free
• Gluten-Free
• Low-Sodium

Tags

• stir-fry
• quick
• healthy
• savory
• fresh
• budget-friendly

Ingredients

• 1 pound chicken breast (boneless, skinless, finely minced)
• 2 cup shredded cabbage
• 1 cup water chestnuts (sliced)
• 2 clove garlic (minced)
• 1 tablespoon ginger (grated)
• 0.25 cup white vinegar
• 1 teaspoon black pepper
• 1 head butter lettuce (leaves separated)

Instructions

1. Heat a large non-stick skillet or wok over medium-high heat. Add the finely minced chicken breast and stir-fry for 5 to 7 minutes, breaking it up with a spoon, until fully cooked. Drain any excess liquid if necessary.
2. Add shredded cabbage, sliced water chestnuts, minced garlic, and grated ginger to the skillet. Stir-fry for 3 to 5 minutes, until vegetables are tender-crisp.
3. Pour in the white vinegar and sprinkle with black pepper. Toss well to combine and heat through for 1 minute.
4. Remove the mixture from heat. Spoon the chicken and vegetable mixture into individual butter lettuce leaves. Serve immediately.

Notes

Using butter lettuce or iceberg lettuce ensures sturdy, crisp cups for serving. Avoid soft varieties.

Nutrition (per serving)

• Calories: 181
• Protein: 26.2 g
• Carbohydrates: 11.3 g
• Fat: 3 g
• Fiber: 1.6 g
• Sodium: 158 mg
• Saturated Fat: 0.5 g
• Sugar: 3.9 g
• Cholesterol: 80 mg