I love making lighter and healthier meals during the Summer. When the weather is warm, I don't want something heavy, and I definitely don't want to be slaving over a hot stove for long. This recipe for Asian chicken lettuce cups satisfies a lot of meal-must-haves for Summer. It is WAY better than the take-out restaurant version, it's healthy and light, and comes together in 30 minutes. It also makes great leftovers, and satisfies that cool crunch craving thanks to the butter lettuce cups.
The ground chicken and zucchini base is complemented by the crisp chopped water chestnuts, and the slightly spicy sauce. I use Tamari, but soy sauce, or even liquid aminos would work well. Sometimes I omit the honey, but I do admit, that little bit of sweet balances out the spice from the garlic chili sauce really well. Arrowroot powder helps thicken the sauce and helps it really stick to the chicken and veggies. You can also use cornstarch, but it does have more flavor than arrowroot. Serve the mixture in butter lettuce leaves for the ultimate cool crunchy shell. Or, for a less messy version, tear up the lettuce and scoop the chicken on top (full confession - this is what I normally do!).
I love meals that are high in protein and already include veggies - no need to make extra sides or dishes. They are easy to throw together and are so satisfying. Plus, the flavor is out of this world fantastic! This 30-minute meal is sure to spice up any weeknight!Print