Chicken Lettuce Cups with Zesty Sriracha Sauce
Ingredients
For the Sriracha Sauce
- 1/2 cup Greek yogurt
- 1 tbsp sriracha sauce
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- salt to taste
For the Chicken Lettuce Cups
- 1 lbs ground chicken
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 bell pepper diced
- 1 cup shiitake mushrooms chopped
- 2 tbsp low-sodium soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- salt and pepper to taste
- 1 head butter lettuce leaves separated
- chopped green onions, sesame seeds, cilantro for topping
Instructions
For the Zesty Sauce
- In a small mixing bowl, combine the plain Greek yogurt, sriracha sauce, lemon juice, and garlic powder.
- Stir the ingredients together until well combined. Taste the sauce and adjust the amount of sriracha or salt to your preference for heat and seasoning.
- Set aside until ready to serve.
For the Chicken Cups
- Heat olive oil in a large skillet or pan over medium heat. Add garlic and onion, sauté until fragrant and onions turn translucent.
- Add ground chicken to the skillet, breaking it up with a spatula. Cook until chicken is no longer pink, stirring occasionally.
- Stir in diced red bell pepper and shiitake mushrooms. Cook for an additional 3-4 minutes until vegetables start to soften.
- In a small bowl, mix together soy sauce, hoisin sauce, sesame oil, and sriracha. Pour this sauce over the chicken and vegetable mixture in the skillet. Stir well to combine.
- Season with salt and pepper to taste. Cook for another 2-3 minutes, allowing flavors to meld together. Remove from heat.
- Spoon the chicken mixture into individual lettuce leaves, creating cups. Garnish with optional toppings like chopped green onions, sesame seeds, or cilantro.
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