Asian Chicken Lettuce Cups

Served on crispy cold lettuce leaves, this Asian-inspired dish is delicious, easy to make and better than takeout.

25 min.
Makes 4 servings



1. For stir-fry sauce, combine soy sauce, brown sugar and rice wine vinegar. Set aside.

2. Finely chop water chestnuts until about the size of small peas. Set aside.

3. In a large skillet, heat oil over medium-high heat. Add chicken to skillet. Cook and stir for 3 to 5 minutes or until no longer pink. Remove chicken from the skillet; set aside.

4. In same skillet, add water chestnuts, carrots, onion and garlic to hot oil. Cook and stir until carrots are slightly tender. Add chicken and stir-fry sauce to skillet and cook for 2 minutes more or until mixture is heated through. Serve mixture on lettuce leaves. 

Nutrition Per Serving

270 Calories, 14g Fat, 2g Saturated Fat, 0g Trans Fat, 60mg Cholesterol, 964mg Sodium, 16g Carbs, 3g Fiber, 7g Sugar, 24g Protein. Daily Values: 40% Vitamin A, 2% Vitamin C, 0% Calcium, 3% Iron
© 2016 Marsh Supermarkets, Inc.