Lip Smackin’ Lettuce Cups with Chicken, Mushrooms, and Carrots

Good for Baby, Good for Mama

Lip Smackin’ Lettuce Cups with Chicken, Mushrooms, and Carrots


6-8 servings


C = cup
# = pound
T = tablespoon
t = teaspoon
oz = ounce



  • 8 scallions

  • 2 carrots

  • 8 oz button mushrooms

  • 1 T avocado oil

  • 1½ # ground chicken

  • 1 inch piece fresh ginger

  • ½ C tamari

  • 2 T hoisin sauce

  • 1 T water

  • 2 t toasted sesame oil


  • ½ inch piece fresh ginger

  • 1½ cloves garlic

  • 1 t toasted sesame oil

  • ¼ C tamari

  • 2 T rice vinegar

  • 1 T cane sugar


  • 1 head butter lettuce

  • 1 red bell pepper

  • 1 yellow bell pepper

  • 1 English cucumber

  • 1 small handful fresh cilantro

  • C salted and roasted peanuts

  • 1 C shelled edamame

  • Sriracha, for drizzling


  1. Thoroughly wash 8 scallions, 2 carrots, and 8 ounces of button mushrooms under cool, running, drinkable water. Thinly slice both the green and white parts of the scallions. Dice the carrots and chop the mushrooms. 

  2. In a large sauté pan over medium-high heat, warm 1 tablespoon of avocado oil. Add 1½ pounds of ground chicken, breaking up the pieces with a spoon. When the chicken is browned and almost cooked, add the green onions, carrots, and mushrooms. Sauté together for about 2-3 more minutes. Cook until the chicken registers 165°F on an instant-read thermometer.

  3. Using a microplane, peel then grate 1-inch piece of fresh ginger into a medium-sized mixing bowl. Add in ½ cup of tamari, 2 tablespoons of hoisin sauce, 1 of tablespoon water, and 2 teaspoons of toasted sesame oil. Pour over the chicken mixture in the pan. Cover and simmer for 5 minutes, then remove from heat.

  4. To make the sauce, peel then mince ½-inch of fresh ginger. Mince 1½ cloves of garlic. In a small bowl, combine the ginger, garlic, 1 teaspoon of toasted sesame oil, ¼ cup of tamari, 2 tablespoons of rice vinegar, and 1 tablespoon of cane sugar and mix well. Set aside in a small serving bowl.

  5. Thoroughly wash 1 head of butter lettuce, 1 red bell pepper, 1 yellow bell pepper, 1 English cucumber, and a small handful of fresh cilantro under cool, running, drinkable water. Separate the lettuce leafs on a paper-lined plate and allow to dry. Thinly slice the bell peppers and cut the cucumber into long sticks. Chop the cilantro and rough chop ⅓ cup of salted and roasted peanuts.

  6. To assemble, fill a lettuce leaf with about ¼ cup of cooked chicken and garnish with chopped cilantro. Serve the multi-colored bell pepper slices, cucumber sticks, chopped peanuts, and 1 cup of shelled edamame on the side. Top the lettuce cups with a large spoonful of sauce and a dash of Sriracha if you would like to add a little heat. Eat up, Mama!

Recipe By

Marcia Smart
of Smart in the Kitchen

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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