Mango Chili Chicken Lettuce Cups (Print)

Tender chicken and mango combined with chili, served in lettuce cups with flavorful toppings.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approx. 10.5 oz), diced
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper

→ Sauce & Aromatics

05 - 1 tablespoon soy sauce (or tamari for gluten-free)
06 - 1 tablespoon honey
07 - 1 tablespoon lime juice
08 - 1 teaspoon chili flakes
09 - 1 teaspoon grated fresh ginger
10 - 2 garlic cloves, minced

→ Fruit & Vegetables

11 - 1 ripe mango, peeled and diced
12 - 2 spring onions, thinly sliced
13 - 1 small red bell pepper, diced
14 - 1 small carrot, julienned
15 - 8 large butter lettuce leaves, washed and patted dry
16 - Fresh cilantro leaves, for garnish

→ Optional Toppings

17 - 2 tablespoons roasted peanuts, chopped
18 - Lime wedges

# Method:

01 - Combine soy sauce, honey, lime juice, chili flakes, ginger, and minced garlic in a mixing bowl. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add diced chicken, season with salt and black pepper, and sauté for 5 to 6 minutes until golden and fully cooked.
03 - Incorporate diced red bell pepper and julienned carrot into the pan and stir-fry for 2 minutes until lightly softened.
04 - Pour the prepared sauce over the chicken and vegetables, tossing to coat evenly. Cook for 1 to 2 minutes until the sauce thickens slightly.
05 - Remove the skillet from heat. Stir in diced mango and half the sliced spring onions.
06 - Arrange butter lettuce leaves on a serving platter. Spoon the chicken mixture into each leaf, dividing evenly.
07 - Top each filled lettuce cup with remaining spring onions, cilantro, and chopped peanuts if desired. Serve promptly with lime wedges.

# Expert Advice:

01 -
  • Quick to prepare even with minimal prep time
  • Fresh and vibrant flavors for warm or cool days
  • Can be made gluten-free and dairy-free without sacrificing taste
  • High in protein and naturally low-carb for a feel-good feast
02 -
  • Packed with lean protein and loads of vitamin C from mango and peppers
  • Easy make-ahead filling just reheat gently to keep the chicken moist
  • Free of gluten and dairy if you use tamari and skip the peanuts
03 -
  • Dice the chicken evenly so it cooks through at the same time for juicy bites in every cup.
  • Always taste your mango before adding sometimes they are sweeter or tarter and this is a key part of balancing the flavors. Butter lettuce is my go-to for cups that stay crisp and never fall apart.

Back