Asian Ground Chicken Cups
If you’re looking for a fresh and flavorful dish that’s not only easy to prepare but also healthy, then Asian Ground Chicken Cups are your new go-to! These delightful little cups made with lean ground chicken are packed with savory flavors and vibrant vegetables, all wrapped in crisp lettuce leaves. Perfect as an appetizer or a light meal, you’ll love how quickly they come together and how satisfying they are. Let’s dive into why this recipe works and how you can make it in your own kitchen!
Why This Recipe Works
The beauty of Asian Ground Chicken Cups lies in their simplicity and versatility. Ground chicken is a lean protein that absorbs flavors beautifully, making it an ideal base for a variety of seasonings and spices. The toasted sesame oil adds a rich, nutty flavor, while the fresh ginger and garlic bring a zesty kick. The crispness of the iceberg lettuce not only provides a refreshing crunch but also serves as a perfect vessel for holding all the delicious filling. Plus, with the option to customize your toppings and fillings, this dish can easily adapt to suit your preferences or what you have on hand.
Ingredient Rundown
- 1 pound lean ground chicken: The star of the dish, providing protein and a neutral base that takes on flavors well.
- 1 tablespoon toasted sesame oil: Adds a rich, nutty flavor that enhances the overall dish.
- 2 inches ginger, peeled and grated: Offers a fresh, zesty bite that complements the chicken beautifully.
- 1/2 red bell pepper, stemmed, seeded, and diced: Brings sweetness and a pop of color to the filling.
- 1 cup bean sprouts, well cleaned (optional): Adds crunch and freshness; feel free to omit if you prefer.
- 2 garlic cloves, minced: Infuses the dish with aromatic flavor.
- 1 tablespoon lite soy sauce (optional tamari): Provides umami depth and enhances the overall flavor.
- 8 iceberg lettuce leaves, large: Serves as the cup to hold all the delicious filling.
- 2 scallions, sliced: Adds a fresh, mild onion flavor and a touch of color as a garnish.
Must-Have Equipment
- Skillet: A non-stick skillet works best for browning the chicken evenly.
- Spatula: For stirring and breaking up the chicken as it cooks.
- Grater: Essential for grating the ginger – a microplane works great!
- Serving platter: To present your finished Asian Ground Chicken Cups in style.
Asian Ground Chicken Cups — Do This Next
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Peel and grate the ginger, mince the garlic, and dice the red bell pepper. If you’re using bean sprouts, give them a good rinse and set them aside.
Step 2: Cook the Chicken
In a large skillet, heat the toasted sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then, add the ground chicken and cook, breaking it up with a spatula until it’s browned and cooked through, about 5-7 minutes.
Step 3: Add Vegetables and Seasoning
Once the chicken is fully cooked, stir in the diced red bell pepper and bean sprouts (if using). Cook for an additional 2-3 minutes until the vegetables are tender-crisp. Drizzle in the lite soy sauce (or tamari) and mix well to combine all the flavors.
Step 4: Assemble the Cups
Remove the skillet from the heat. Take your iceberg lettuce leaves and carefully separate them. Use a spoon to scoop the chicken mixture into each leaf, filling them generously but not overstuffing.
Step 5: Garnish and Serve
Top each filled lettuce cup with sliced scallions for a fresh touch. Arrange the cups on a serving platter and get ready to enjoy!
Variations by Season
- Spring: Add fresh herbs like mint or cilantro for a burst of flavor.
- Summer: Incorporate diced cucumbers for extra crunch and cooling effect.
- Fall: Swap in diced carrots or sweet potatoes for a seasonal twist.
- Winter: Add chopped kale or spinach for a heartier filling.
Notes from the Test Kitchen
When making Asian Ground Chicken Cups, feel free to adjust the spice level by adding some chili paste or sriracha to the chicken mixture. If you prefer a vegetarian option, substitute the ground chicken with finely chopped mushrooms or a plant-based ground meat alternative. This dish is incredibly flexible, making it a fantastic canvas for your favorite flavors!
Keep-It-Fresh Plan
To keep your Asian Ground Chicken Cups fresh, store the chicken filling in an airtight container in the refrigerator for up to 3 days. Keep the lettuce leaves separate until you’re ready to serve. For meal prep, you can assemble the filling ahead of time and quickly put together the cups just before eating.
Reader Q&A
Can I use another type of meat instead of ground chicken?
Absolutely! Ground turkey or lean pork can be great alternatives. Just adjust the cooking time as necessary based on the meat you choose.
Are these cups suitable for meal prep?
Yes! The filling can be made ahead of time and stored in the fridge. Just keep the lettuce leaves separate to ensure they stay crisp.
What can I serve with these cups?
These cups are delicious on their own, but you can serve them with a side of steamed rice or a light salad for a more substantial meal. A dipping sauce like hoisin or sweet chili sauce would also pair beautifully!
Can I freeze the filling for later use?
Yes! The chicken filling can be frozen for up to three months. Just make sure to cool it completely before placing it in a freezer-safe container. Thaw it overnight in the refrigerator before reheating.
Bring It to the Table
Now that you’ve mastered the art of making Asian Ground Chicken Cups, it’s time to bring this vibrant dish to your table. Whether you’re hosting a casual gathering, enjoying a family dinner, or simply treating yourself to something special, these cups are sure to impress. They’re not just a meal; they’re an experience that combines fresh flavors, satisfying textures, and the joy of sharing with others.
So gather around the table, share stories, and indulge in the deliciousness that is Asian Ground Chicken Cups. Your taste buds will thank you, and your friends and family will be asking for seconds! Enjoy!
Asian Ground Chicken Cups
Ingredients
Equipment
Method
- Gather all your ingredients: peel and grate the ginger, mince the garlic, and dice the red bell pepper. Rinse the bean sprouts if using.
- In a large skillet, heat the toasted sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the ground chicken and cook, breaking it up with a spatula until it’s browned and cooked through, about 5-7 minutes.
- Once the chicken is fully cooked, stir in the diced red bell pepper and bean sprouts (if using). Cook for an additional 2-3 minutes until the vegetables are tender-crisp. Drizzle in the lite soy sauce and mix well.
- Remove the skillet from the heat. Carefully separate the iceberg lettuce leaves. Scoop the chicken mixture into each leaf, filling them generously.
- Top each filled lettuce cup with sliced scallions. Arrange the cups on a serving platter and enjoy!
Notes
- Adjust the spice level by adding chili paste or sriracha for heat.
- For a vegetarian option, substitute ground chicken with finely chopped mushrooms.
- Store leftover chicken filling in an airtight container in the fridge for up to 3 days.
