Chicken and Jicama Lettuce Cups

Featured in the Honolulu Star-Advertiser on September 26, 2018.

Chicken and Jicama Lettuce Cups

Ingredients:

Chicken and Jicama Lettuce Cups

  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 8 ounces mushrooms, roughly chopped
  • 1 pound ground chicken
  • Salt and fresh ground pepper to taste
  • 3 tablespoons shoyu
  • 4 tablespoons rice wine vinegar
  • 1-2 jalapeno peppers, depending on taste, minced
  • 1/2 cup green onions, chopped
  • 4 cloves garlic, finely minced
  • 1 tablespoon sugar
  • 2 cups jicama, peeled and diced
  • 1 bunch Bibb lettuce

Directions:

Place a large skillet over medium high heat until skillet is hot. Add sesame oil and vegetable oil until hot.

Add mushrooms and cook for 2-3 minutes, or until slightly browned, stirring occasionally.

Add ground chicken, and using a spatula, break the meat apart. Season with salt and pepper to taste. Cook for 1 minute. Add shoyu, stirring mixture often to avoid burning. Cook thoroughly.

Add rice wine vinegar, jalapeno peppers, green onions, garlic and sugar to the chicken. Stir gently. Allow the liquid to cook and reduce by half.

Once reduced, add jicama and cook until slightly softened.

Rinse and dry lettuce; arrange on a platter.

Once chicken mixture is finished, serve alongside the lettuce.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
310 calories, 20 g fat, 3.5 g saturated fat, 75 mg cholesterol, 750 mg sodium, 14 g carbohydrate, 5 g fiber, 7 g sugar, 23 g protein

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