Chicken Thigh, Cabbage & Mushroom Lettuce Cups

Chicken Thigh, Cabbage and Mushroom Lettuce Cups

This were an accidental success — like most of my recipes. I needed to clear out some veg, had some chicken thighs defrosted, and always have yummy herbs and pickled onions on hand. These can be served as lettuce cups, or as a bowl and are GREAT for meal prep


  • 1/2 red onion
  • 1/2 large organic napa or green cabbage
  • 16 oz mushrooms any mu
  • 1/3 cup water
  • 1 lbs organic boneless skinless chicken thighs
  • 1 tbsp fresh ginger
  • 1 tbsp fresh garlic
  • 1 tbsp rice wine vinegar
  • 2 tbsp tamari or soy sauce, or coconut aminos
  • 2 tbsp coconut sugar
  • 2 tbsp hoisin sauce

Peanut Sauce

  • 1/3 cup organic unsweetened peanut butter
  • 1 tbsp rice wine vinegar
  • 1-2 tbsp tamari you can add more if you want it more salty
  • 1 tbsp hoisin
  • 1/3 cup cold water you will need to add more as you blend to get the consistency you want. I add 1/4 cup more to make it more of a dressing


  • 1 head iceberg lettuce soaking it in water can make separating there leaves easier
  • scallion jasmine rice
  • cucumber ribbons, micro greens, jalepeno, radish, pickeld red onion, cashews, peanuts, basil, cilantro, scallions


  • Start by prepping the veggies and chicken: dice the onion, chop the cabbage into small chunks, chop up the mushrooms, cut the chicken into bite-size pieces, mince the garlic and ginger, and measure out all the other ingredients.
  • Add a little oil, red onion, cabbage, mushrooms, and water in a skillet or pan over medium heat. Let the water evaporate, and the veggies get a touch browned for about 5-8 minutes.
  • Add the chicken, give it a good toss, and cook for 8-10 minutes, giving it a toss frequently. If things start to stick, don't worry; we will deglaze the pan and get all those yummy brown bits up.
  • Next, add the vinegar, tamari, coconut sugar, and hoisin. Give it a good stir and scrape up the brown bits. Let it thicken for about 5 minutes, continuously stirring and tossing it around. Voila! The filling is done!
  • Start making rice to package instructions. While this is cooking, make the peanut sauce:
    Add all the ingredients to a food processor and pulse until smooth. Depending on the day, I have to add more water 1 tbsp at a time to get it to my desired consistency — I like it more of a dressing rather than a dip.
  • You can do plain rice, but I love tossing a few thinly sliced scallions to add flavor. And prep all of your garnishes. If you can't find watermelon radishes or microgreens, don't use them! Put on whatever your heart desires!!!!!
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