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Peanut Chicken Lettuce Cups Recipe

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This recipe for Peanut Chicken Lettuce Cups, by , is from The Kimball Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jonette Kimball


4 boneless, skinless chicken breasts
2 heads butter lettuce
1/2 lb. snow peas
3 TB soy glaze
1 1-inch piece of ginger
1 cup cooked rice
2 carrots
1 TB smooth peanut butter spread
1 TB rice vinegar
1 tsp. sweet paprika
1/2 tsp. dried orange peel
1/2 tsp. poppy seeds
1/2 tsp. white sesame seeds
1/2 tsp. black sesame seeds

Cut snow peas in halve crosswise. Peel (with a spoon) and finely chop the ginger. Cut off and discard the root ends of the lettuce and separate the leaves. Peel the carrots, then grate on the large side of a box grater.

In a bowl, combine the carrots, half the vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

In a separate bowl, whisk together soy glaze, peanut butter, remaining vinegar, and 1 TB of water.

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spices. In a large nonstick pan, heat 2 tsp. of olive oil on medium high until hot. Add the seasoned chicken. Cook 6-7 minutes per side or until browned and cooked through. Leaving any browned bits in the pan, transfer to a cutting board.

To the pan, add the peas and chopped ginger. Season with salt and pepper. Cook on medium-high, stirring occasionally, 3-4 minutes, or until softened.

Cut the cooked chicken into bite-sized pieces. Serve the lettuce leaves, chicken, cooked rice, peas, sauce, and marinated carrots separately. Assemble each cup using 2 lettuce leaves.

Preparation Time:
Preparation Time:
30-40 minutes




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