15-Minute Sesame Chicken Lettuce Cups

aka The After-School Crunch Cups

I discovered these lettuce cups on one of those evenings where I had exactly zero plan for dinner and two hungry kids staring me down. I grabbed ground chicken from the fridge, tossed it in a hot skillet with sesame oil and coconut aminos, and wrapped it all in lettuce leaves like little crunchy tacos. My son called them “crunch cups” and the name stuck. Now they’re on our weekly rotation — fifteen minutes, one pan, zero complaints. Even my husband asks for seconds, which is basically a standing ovation in our house.

Ingredients

• 1 lb ground chicken
• 1 tablespoon sesame oil
• 1 tablespoon avocado oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon raw honey
• 1 teaspoon sriracha (optional, skip for kids)
• 1 (8 oz) can water chestnuts, drained and diced
• 2 green onions, thinly sliced
• 1 medium carrot, shredded
• 1 head butter lettuce, leaves separated
• Sesame seeds, for garnish
• Fresh cilantro, for garnish

Instructions

1. Heat the skillet: Add avocado oil and sesame oil to a large skillet over medium-high heat. Once the oil shimmers (about 30 seconds), you’re ready to cook.
2. Cook the chicken: Add the ground chicken, breaking it into small crumbles with a wooden spoon. Cook for 5-6 minutes until no longer pink and starting to get golden brown on the edges.
3. Add aromatics: Stir in the minced garlic and grated ginger. Cook for 30 seconds until fragrant — don’t let the garlic burn.
4. Make the sauce: Pour in the coconut aminos, rice vinegar, raw honey, and sriracha (if using). Stir everything together and let it simmer for 1-2 minutes until the sauce thickens slightly and coats the chicken.
5. Add the crunch: Toss in the diced water chestnuts and shredded carrot. Stir and cook for 1 minute until just warmed through.
6. Serve: Spoon the filling into butter lettuce cups. Top with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately.

Tips

• Make it kid-friendly: Skip the sriracha and ginger for little ones. My kids love these plain with just the sweet sesame flavor.
• Meal prep: The chicken filling keeps in the fridge for up to 3 days. Reheat in a skillet and scoop into fresh lettuce when ready to eat.
• Swap the protein: Ground turkey works perfectly here. You can also use finely diced chicken thighs for more texture.
• Extra toppings: Try diced mango, crushed cashews, or a squeeze of fresh lime juice for a fun twist.