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Asian Inspired Lettuce Cups

An easy and light summer meal
Print Recipe
Course Main Course, Side Dish
Cuisine Asian, Chinese
Servings 12 cups

Ingredients
  

  • 1 pound chicken breast skinless and boneless
  • 1 tbsp olive oil
  • 3 tbsp soy sauce
  • 2 tbsp agave syrup
  • 1/2 tbsp sesame oil
  • 2 tbsp sriracha
  • 12 leaves Boston/Bibb lettuce
  • 1 cup english cucumber diced
  • 1/2 cup carrots shredded or thinly sliced
  • 1/4 cup peanuts
  • basil or scallions to garnish

Instructions
 

  • Finely chop chicken breasts. Set aside
    In a small bowl, whisk together soy sauce, agave, rice wine vinegar, sesame oil, and sriracha. Set aside
  • Warm up medium skillet over high heat. Add oil. Toss in chicken when oil is warmed up. Cook 3-4 minutes until fully cooked, stirring when needed. Add in half of sauce. Cook for an additional 1-2 minutes until chicken is well coated with sauce and sauce has thickened. Remove from heat.
  • Add 1 tbsp peanut butter to remainder of sauce mixture. Whisk well until no lumps remain.
  • Separate lettuce on a platter. Spoon 2 tbsp of chicken mixture on each cup. Top with cucumber, carrots, peanuts and garnish. Serve with peanut sauce