This post is sponsored by Veetee, but all opinions are my own.
I pretty much died and went to heaven when I first tasted this dish.
Died and went to heaven.
Then came back.
Every single person in my family {two year old included} loved these Chinese Chicken Lettuce Cups. Can I talk about the flavor for a moment? It's like the best Chinese dish you've ever had rolled up into a healthy lettuce wrap.
So basically it felt like I was indulging a LOT, but really I wasn't that much. They are sweet, salty, tangy, yet suitable enough for any palate. I may have belly rolled over in laughter watching my 5 year old daughter trying to eat one...but she asked for a second so, consider them sold.
This year I have been brought on as a Veetee Brand Ambassador and these Chinese Chicken Lettuce Cups are my first creation using their easy-peasy ready to eat rice {stay tuned for two more great recipes!}.
There are a few things I loved about this dish.
1. It's quick.
2. It's super flavorful.
3. It's fun.
Roll it up and eat.
Of course any rice can be used, but the Veetee rice option is time friendly {cooks in 2 minutes} with great quality. Coming in a variety of flavors; long grain white rice, red beans and rice, brown rice, chicken, quinoa and rice, Spanish style and so many more, I'm super excited to have a few of these options now in my cupboard.
Besides loving the flavor and easiness of this dish, I also loved that the leftovers heated up awesome. We had leftover meat, rice, sauce and lettuce, so this easily became lunch for me the following day. It reheated like a champ and tasted just like dinner the night prior.
Chinese Chicken Lettuce Cups
l lb. ground chicken
3 T. soy sauce
3 T. hoison sauce
1 T. olive oil
1 T. rice wine vinegar
1 T. peanut butter
1 T. honey
1/2 t. garlic powder
1/2 t. dried ginger
1/2 t. minced onion
1 sweet red or orange pepper, finely diced
3-4 baby carrots, finely diced
10-15 pieces large leaf lettuce
1. Preheat a medium sized skillet over high heat and coat with cooking spray.
2. Cook the carrots and pepper for a few minutes just until softened.
3. Add in the ground chicken, stirring frequently to cook until no longer pink.
4. Meanwhile in a separate bowl combine the marinade: soy sauce, hoison sauce, oil, vinegar, peanut butter, honey and spices.
5. Once the chicken is cooked pour 3/4 of the marinade into the cooked meat and stir to combine. Turn the heat off, cover with a lid and keep warm.
6. Cook the Veetee rice in the microwave for 2 minutes, poking holes in the lid to vent.
7. To assemble lay down a piece of lettuce, two spoonfuls of rice and two spoonfuls of the chicken mixture and extra sauce if desired. Roll up tightly and eat!
A big thanks to Veetee for sponsoring this post.
Stay tuned for next month's fun recipe!
