Sign up now and get 40% off your first basket! New clients only. Redeem offer
Clean15
One pot
Dairy Free

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
a picture
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.
a picture
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.
a picture
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.
a picture
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.
a picture
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.