Stir together peanut sauce, soy sauce, and crushed red pepper in a small bowl; set aside.
Thai Chicken Lettuce Cups
A simple to make dish that is packed full of flavor. This recipe is versatile- serve it as an appetizer or main entrée!
Servings and Ingredients
|¾ c. Hy-Vee Thai peanut sauce|
|2 tbsp. Hy-Vee less-sodium soy sauce|
|¼ tsp. Hy-Vee crushed red pepper|
|2 tbsp. Hy-Vee vegetable oil, divided|
|1 (14-oz.) pkg. Hy-Vee coleslaw mix|
|1 tsp. bottled minced garlic|
|1 red bell pepper, seeded and chopped|
|1 (14-oz.) can fancy mixed stir-fry vegetables, drained|
|1 (14.11-oz.) can whole baby corn, drained|
|1 (10-oz.) can Hy-Vee chunk chicken breast with rib meat in water, drained and halved|
|12 large Hy-Vee romaine lettuce heart leaves|
|Asian-style crunchy noodles with wheat and rice flours, for garnish|
Things To Grab
- Small bowl
- Large nonstick skillet
- Mixing bowl
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add coleslaw mix and garlic; stir-fry 2 to 3 minutes or until slightly softened and lightly browned. Transfer to a bowl.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add red bell pepper; stir-fry 2 minutes. Add stir-fry vegetables, baby corn, and chicken; stir-fry 2 minutes.
Stir in peanut sauce mixture. Add coleslaw mixture; stir to coat. Divide mixture among lettuce leaves. Garnish with crunchy noodles, if desired.
230 Calories per serving
2 lettuce cups each
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 25mg
- Sodium: 940mg
- Total Carbohydrates: 24g
- Protein: 12g
Vitamin D 0%