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

Site Design by Shoppe Theory
Site Development by Alchemy+Aim

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