Thai chicken lettuce cups

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai chicken lettuce cups

Paleo, Gluten-Free, Diabetes-Friendly, Soy-Free, Dairy-Free, Carb-Conscious, Lean & Clean, Mediterranean

2 Servings, 350 Calories/Serving

20 Minutes

Thanks to our paleo stir-fry blend, this Thai-style deconstructed salad comes together in a flash and cleanup is as easy as it gets.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1 organic lime
  • Sun Basket paleo stir-fry blend (fish sauce - toasted sesame oil - garlic - ginger)
  • 1 head organic baby iceberg or other lettuce
  • 3 tablespoons cashews
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh mint
  • 2 tablespoons sambal oelek (optional)

Nutrition per serving

Calories: 350, Protein: 28g (56% DV), Fiber: 5g (20% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 90mg (30% DV), Sodium: 440mg (18% DV), Carbohydrates: 21g (7% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy), Tree Nuts (cashew)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Pickle the onion

  • Peel and thinly slice enough onion to measure ½ cup [1 cup] for the pickled onion; finely chop enough additional onion to measure ½ cup [1 cup] for your protein.
  • Juice the lime.
In a medium bowl, combine the thinly sliced onion and lime juice. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Prep and cook your protein

Ground meat:
  • Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the ground meat and finely chopped onion, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add 1 tablespoon [2 TBL] stir-fry blend and cook, stirring occasionally, until the meat is cooked through, 2 to 3 minutes.

Shrimp:
  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate; cut into ½-inch pieces.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and finely chopped onion, season with salt and pepper, and cook, stirring occasionally, until the shrimp are firm but not yet cooked through, 1 to 3 minutes. Stir in 1 tablespoon [2 TBL] stir-fry blend and cook until the shrimp are cooked through, about 30 seconds.

Tofu:
  • Pat the tofu dry with paper towels; cut into ½-inch cubes.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu and finely chopped onion, season with salt and pepper, and cook, stirring occasionally, until lightly browned and crisp, 3 to 5 minutes. Stir in 1 tablespoon [2 TBL] stir-fry blend and cook until the tofu is heated through, about 30 seconds.

Remove your protein from the heat and season to taste with salt and pepper and more stir-fry blend, if desired. While your protein is cooking, prepare the remaining ingredients.

3

Prep the lettuce and garnishes

  • Trim the root end from the lettuce; separate the leaves.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Strip the mint leaves from the stems; coarsely tear the leaves.

Serve

Transfer the lettuce leaves to individual plates. Using a slotted spoon, remove the pickled onion from the brine. Top the lettuce with your protein, pickled onion, cashews, scallions, mint, and as much sambal oelek as you like and serve.
Kids Can!
  • Juice the lime.
  • Assemble the pickled onion.
  • Separate the lettuce leaves.
  • Crush the cashews.
  • Strip and tear the mint leaves.