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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These sticky-sweet umami chicken lettuce cups are the kind of dinner you make once… and then crave every week. Juicy chicken, crunchy cashews, fresh herbs, and a glossy sweet + tangy sauce layered into crisp lettuce — it’s light, high-protein, and honestly better than takeout.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Toss chicken with marinade and let sit for 10–20 minutes.
In a pan, sauté onion in olive oil until soft. Add tomato paste, miso, vinegar, maple syrup, and sesame oil. Let it bubble and thicken for 2–3 minutes, then set aside.
In another pan, cook chicken until golden. Add zucchini and cook until tender.
Pour in the sauce and toss until everything is glossy and coated.
Finish with scallions, cashews, and basil.
Spoon into crisp lettuce cups and serve immediately.
For extra crunch, toast the cashews before adding them to the dish.
Use fresh lettuce leaves to ensure a crisp texture.
If you can't find black garlic vinegar, substitute with balsamic vinegar for a similar flavor profile.
Can I use ground chicken instead of diced chicken breasts?
Yes, ground chicken can be used as a substitute. It will cook faster and still absorb the flavors well.
What type of lettuce works best for this recipe?
Romaine or butter lettuce is ideal because they are sturdy and crisp, making them perfect for holding the filling.
Can I make the sticky sauce ahead of time?
Yes, the sticky sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
Is there a substitute for miso paste?
You can use tahini or a small amount of soy sauce as a substitute, though the flavor will differ slightly.
Can I make this recipe vegetarian?
Yes, you can replace the chicken with tofu or tempeh and follow the same steps for cooking.
