Vietnamese Chicken Lettuce Cups
with Crunchy Slaw
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Easy to make, fun to eat and packed with flavour, these Vietnamese-inspired chicken lettuce cups are a perfect match for your healthy weeknight dinner needs. Crunchy veggies tossed in a sweet and tangy sauce, succulent strips of chicken breast and toasted peanuts are piled high onto leaves of Boston lettuce for a delicious hand-held dinner. Finish it off with a good squeeze of fresh lime and save any leftovers for tomorrow’s lunch—you’ll be the envy of your desk mates!
We will send you:
- 2 Chicken breasts (High-protein serving)
- 100g Julienned carrots
- 60g Sliced radishes
- 1 Lime
- 2 Cucumbers
- 1 Head of lettuce
- 15ml Ponzu lime sauce
- 14g Honey
- 25g Peanuts
- 15g Vietnamese chicken spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Gluten, Peanut, Soy, Wheat
You will need:
Medium pan
Oil
Salt & pepper
Total Fat
32 g
Saturated Fat
5 g
Sodium
670 mg
Total Carbs
30 g
Sugars
13 g
Protein
50 g
Fibres
8 g
Preparation
Toast the peanuts
Heat a drizzle of oil in a medium pan on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and wipe out the pan.
Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let the chicken rest for 5 minutes before thinly slicing against the grain.
Mise en place
While the chicken cooks, cut the lime into wedges. Separate the lettuce leaves, discarding the root end. Thinly slice the cucumbers into rounds.
Make the slaw
In a large bowl, combine the ponzu, honey, juice from ½ the lime wedges and 2 tbsp oil (double for 4 portions); season with the remaining spice blend and S&P. Add the carrots, radishes and cucumbers; toss to combine thoroughly.
Plate your dish
Divide the lettuce leaves between your plates. Top with the sliced chicken and a spoonful of the slaw. Garnish the lettuce cups with the toasted peanuts and remaining lime wedges. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
