Sweet Chili Chicken Lettuce Cups

$- 1 lb boneless, skinless chicken thighs - 1 tablespoon olive oil - 1 red bell pepper - 2 green onions - 2 cloves garlic - 1 tablespoon fresh ginger - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and ground black pepper - 1 head of butter or romaine lettuce - Sesame seeds for garnish - Fresh cilantro sprigs for garnish To make Sweet Chili Chicken Lettuce Cups, you need simple ingredients. First, choose one pound of chicken thighs. These make the dish juicy and tasty. Use one tablespoon of olive oil to cook the chicken. This oil helps it brown nicely. Next, add a red bell pepper for color and crunch. Chop it finely. For more flavor, use two green onions. Slice them thinly. Then, garlic and ginger add a great aroma. You need two cloves of garlic and one tablespoon of fresh ginger, grated. The sauces are the key to the taste. A quarter cup of sweet chili sauce adds sweetness. Two tablespoons of soy sauce give it a salty kick. A tablespoon of sesame oil adds a nutty flavor. Remember to season with salt and ground black pepper. Finally, the lettuce brings it all together. Use one head of butter or romaine lettuce. This will hold the filling well. Don’t forget the sesame seeds and fresh cilantro for garnish. They add great flair to your dish! {{ingredient_image_2}} - Heat 1 tablespoon of olive oil in a skillet over medium-high heat. - Add 1 pound of diced chicken thighs to the skillet. - Season the chicken with salt and ground black pepper to taste. - Cook the chicken for about 5-7 minutes. Stir occasionally until it turns brown. - Once the chicken is cooked, stir in 1 red bell pepper, finely chopped. - Add 2 sliced green onions, 2 minced cloves of garlic, and 1 tablespoon of grated ginger. - Continue to cook for another 2-3 minutes, stirring often. The veggies should become tender and fragrant. - Lower the heat slightly. Pour in 1/4 cup of sweet chili sauce. - Add 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. - Stir the mixture well, coating the chicken and veggies in the sauce. - Let it simmer for 2-3 minutes, until the sauce thickens slightly. - While the chicken mixture simmers, rinse the lettuce leaves under cold water. - Pat the leaves dry with a paper towel. - Carefully separate the leaves so they stay whole and can hold the filling. - Use a spoon or small ladle to scoop the chicken mixture. - Place it in the center of each lettuce leaf. - Just before serving, sprinkle sesame seeds on top. - Add a few fresh cilantro sprigs on each cup for flavor and color. To ensure your chicken is cooked right, check the temperature. It should reach 165°F (75°C). Use a meat thermometer for best results. This helps keep your chicken juicy and safe to eat. To avoid soggy lettuce cups, rinse the leaves and dry them well. Pat them with a paper towel. Choose sturdy lettuce like romaine or butter lettuce. This keeps your cups crisp and ready for filling. You can customize the sweet chili sauce to match your taste. Add more sweet chili sauce for sweetness or a splash of soy sauce for depth. Mix in some lime juice for a zesty twist. If you like spice, try adding chili flakes or sriracha. Start with a little, and taste as you go. This way, you can control the heat and find the perfect balance. Arrange your filled lettuce cups on a nice platter for serving. Place them in rows for a clean look. This makes your dish inviting and ready to share. For extra visual appeal, sprinkle sesame seeds on top. Add fresh cilantro sprigs for color. You can also serve lime wedges on the side for a fresh burst of flavor. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs elevate the flavor of your dish. Choose vibrant, crisp lettuce and bright bell peppers for the best taste and presentation. Perfectly Cooked Chicken: Ensure your chicken is cooked to the right temperature (165°F/75°C) for safety and tenderness. Use a meat thermometer to check for doneness. Customize Your Spice Level: Adjust the amount of sweet chili sauce to control the heat. For a spicier kick, consider adding a splash of sriracha or red pepper flakes. Make Ahead: Prep the chicken mixture ahead of time and store it in the fridge. Assemble the lettuce cups just before serving to keep the lettuce crisp and fresh. {{image_4}} You can easily change the protein in this recipe. If you want a plant-based option, use tofu. If you prefer poultry, try ground turkey. Both options work well with the sweet chili sauce. For gluten-free needs, swap soy sauce with tamari. This keeps the dish safe for those with gluten allergies while still adding great flavor. Want to spice things up? Add chili flakes or sriracha to the chicken mix. This gives your cups a nice heat. You can also try adding different veggies. Shredded carrots or cucumber strips add crunch and freshness. If you want a different way to serve this dish, turn it into a salad. Just chop the lettuce and mix it all together. You can also serve the chicken mix over rice or noodles. This makes for a hearty meal, perfect for any time! To store leftover chicken mixture, let it cool completely first. Place it in an airtight container. Keep it in the fridge for up to three days. For the lettuce, wrap leaves in a damp paper towel. Seal them in a plastic bag or container. This helps keep the leaves fresh for about two days. When reheating the chicken, use a skillet over low heat. Add a splash of water or broth to keep it moist. Stir often to prevent sticking. You can also use a microwave. Cover the dish to trap steam, which helps avoid dryness. Heat in short bursts, stirring in between. To freeze the chicken mixture, let it cool fully. Transfer it to a freezer-safe bag or container. Be sure to label it with the date. It can last up to three months. For thawing, move it to the fridge overnight. Reheat as mentioned above for best results. I recommend using boneless, skinless chicken thighs. They stay juicy and tender. Thighs are more flavorful than chicken breasts. You can also use chicken breasts if you prefer. Just remember to cook them until they reach 165°F. For a different taste, try ground chicken or shredded rotisserie chicken. Yes, you can prepare some parts in advance. Cook the chicken mixture and store it in the fridge. It stays fresh for up to three days. You can also chop the veggies ahead of time. Just keep them in an airtight container. Assemble the cups just before serving for the best crunch. I love serving these cups with extra sweet chili sauce. It adds more flavor and fun. You could also try hoisin sauce or peanut sauce. Soy sauce mixed with lime juice works well, too. These sauces will complement the sweet and spicy notes in the chicken. If you want more heat, add some chili flakes. You can also mix in a bit of sriracha. For a kick, try using spicy sweet chili sauce instead. Adding fresh jalapeños or diced chili peppers gives a great boost. Experiment with the spice level to fit your taste. Yes, they are a healthy option! The chicken is lean and packed with protein. Lettuce is low in calories and high in fiber. Using fresh veggies like bell pepper and green onions adds vitamins. You control the sauce amount, so you can keep it light. Enjoy these cups guilt-free! You learned how to make tasty Sweet Chili Chicken Lettuce Cups. Starting with simple ingredients, you cooked chicken and added veggies. You then made a flavorful sauce and prepared crispy lettuce cups. Don't forget the fun tricks for serving and storing. These cups are easy to customize for your taste, too. Enjoy experimenting with flavors and toppings. Whether it’s a snack or meal, these cups can be your go-to dish. Happy cooking!$

Sweet Chili Chicken Lettuce Cups

Delicious and healthy chicken lettuce cups with a sweet chili sauce.

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces
1 tablespoon olive oil
1 unit red bell pepper, finely chopped
2 unit green onions, sliced thin
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 quarter cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
to taste unit salt and ground black pepper
1 head butter or romaine lettuce, leaves carefully separated
for garnish unit sesame seeds
for garnish unit fresh cilantro sprigs

Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken thighs to the skillet, ensuring they are evenly spread. Season liberally with salt and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is well-browned and fully cooked through (internal temperature should reach 165°F/75°C).
Once the chicken is cooked, stir in the finely chopped red bell pepper, sliced green onions, minced garlic, and grated ginger. Continue to cook for an additional 2-3 minutes, stirring frequently, until the vegetables are tender and fragrant.
Lower the heat slightly, then pour in the sweet chili sauce, soy sauce, and sesame oil. Stir the mixture thoroughly to ensure the chicken and vegetables are well-coated in the sauce. Allow it to simmer for 2-3 minutes, or until the sauce has thickened slightly, forming a sticky glaze on the chicken.
While the chicken mixture simmers, rinse the lettuce leaves under cold water and gently pat them dry with a paper towel. Carefully separate the leaves, maintaining their shape for use as cups to hold the filling.
Using a spoon or a small ladle, scoop the sweet chili chicken mixture into the center of each lettuce leaf, creating little cups ready for enjoying.
Just before serving, sprinkle sesame seeds and place a few fresh cilantro sprigs on top of the chicken in each lettuce cup for an extra burst of flavor and color.

Notes

Arrange the filled lettuce cups on a platter, garnishing the tray with additional cilantro and sesame seeds to enhance the overall visual appeal. Serve with lime wedges on the side for an extra tang.

Keyword chicken, healthy, lettuce cups, sweet chili