Name: Peanut-Sesame Chicken Lettuce Cups
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3 tbsp. rice wine vinegar -; 2 tbsp. granulated sugar -; 2 tsp. kosher salt -; 2 Persian cucumbers, halved lengthwise and thinly sliced -; 2 carrots peeled, halved, and thinly sliced -; 1/2 c. shredded purple cabbage -; 3 tbsp. peanut oil -; 2" piece ginger, minced -; 2 large cloves garlic, minced -; 4 dried red chili peppers, crushed (or 2 tsp. crushed red pepper flakes) -; 1 green onion, thinly sliced, plus more for serving -; Kosher salt -; 1 tbsp. white sesame seeds, plus more for serving -; 1/4 c. peanut butter, creamy -; 2 tbsp. cold water -; 1 1/2 lb. Tyson® Individually Frozen Boneless Skinless Chicken Breasts (about 3 breasts) -; Butterhead lettuce, for serving -; Roasted peanuts, for serving -; Lime wedges, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Peanut-Sesame Chicken Lettuce Cups

1. 3 tbsp. rice wine vinegar -

2. 2 tbsp. granulated sugar -

3. 2 tsp. kosher salt -

4. 2 Persian cucumbers, halved lengthwise and thinly sliced -

5. 2 carrots peeled, halved, and thinly sliced -

6. 1/2 c. shredded purple cabbage -

7. 3 tbsp. peanut oil -

8. 2" piece ginger, minced -

9. 2 large cloves garlic, minced -

10. 4 dried red chili peppers, crushed (or 2 tsp. crushed red pepper flakes) -

11. 1 green onion, thinly sliced, plus more for serving -

12. Kosher salt -

13. 1 tbsp. white sesame seeds, plus more for serving -

14. 1/4 c. peanut butter, creamy -

15. 2 tbsp. cold water -

16. 1 1/2 lb. Tyson® Individually Frozen Boneless Skinless Chicken Breasts (about 3 breasts) -

17. Butterhead lettuce, for serving -

18. Roasted peanuts, for serving -

19. Lime wedges, for serving -

How to cook deliciously - Peanut-Sesame Chicken Lettuce Cups

1. Stage

Make quick pickles: In a medium bowl, toss together all ingredients until well combined. Set aside.

2. Stage

In a medium skillet over medium heat, heat oil, ginger, garlic, red pepper flakes, green onion, 1/2 teaspoon salt, and sesame seeds. Cook, stirring, until fragrant and garlic and sesame seeds are golden, 3 to 4 minutes. Transfer oil mixture into a large bowl and set aside.

3. Stage

Return skillet to medium heat. Add chicken and season with 1/2 teaspoon salt. Cover skillet with lid, and cook chicken 10 minutes per side, until internal temperature reaches 165°.

4. Stage

Meanwhile, make peanut sauce: Whisk peanut butter, 2 tablespoons quick-pickle juice, and cold water into bowl with oil-ginger mixture.

5. Stage

Transfer chicken to bowl with peanut sauce and shred using two forks. Toss chicken in sauce until evenly coated.

6. Stage

Serve chicken in lettuce cups and garnish with more green onions, quick pickles, sesame seeds, peanuts, and lime.