You guys are not going to believe how EASY and totally delicious this chicken and cauliflower rice lettuce cup dinner is!! We recently stumbled across this riced cauliflower stir fry in the frozen section at Trader Joe’s. We just had to try it because we know we already love the plain frozen riced cauliflower and figured this would be good too. Wow! We were right! It’s seriously so yummy. It has peas, red peppers, grilled corn, green onions and ginger so they did all the prep work for us! Yay! Thanks TJ’s.
We decided that we’d add some ground chicken and a little more flavoring and serve it in lettuce cups. Both of our families all love lettuce cups. Our kids will devour them so that’s a total win. We chose to add a little extra freshly grated ginger because well, it’s fresh ginger. Duh! Fresh ginger is a game changer. It’s so dang delicious! We also added in coconut aminos in place of soy sauce. Coconut aminos are a fantastic way to get that savory salty flavor without all the sodium or additives. If you have not tried it yet, please add it to your next list. The other great news is that coconut aminos are gluten free! Yippee!!
So we just browned up the ground chicken in a large skillet with a little sesame oil first. Then came the next part…ready for it?? Cut open the bag of the cauliflower rice stir fry and pour it into the skillet with the chicken!! Can you do it? Yes! You got this! I mean, is this an easy weeknight meal or what? Then just add in the hoisin, coconut aminos and fresh ginger and dinner is ready to go!!
We used iceberg lettuce for our cups because the kids think it’s more like eating at a restaurant so guess what? We’ll do it like that! No problem. We also happen to like the crunch of iceberg too. You could use cabbage or romain if you’d rather. That’s the beauty of this recipe! Go for it!
- 1 lb. ground lean chicken
- 1 tsp olive oil
- 1 package Fried rice cauliflower stir fry (from Trader Joe’s) (can also use plain cauliflower rice and add diced veggies of your choice)
- 2 tsp sesame oil
- 1 Tbsp hoisin
- ¼ C coconut (or 1-2 tablespoons soy sauce to taste)
- 1 tsp freshly grated ginger
- 1 head iceberg lettuce
- 2 red chili peppers - thinly sliced for garnish
- Heat large saute pan to medium- high heat. Drizzle olive oil to coat bottom of pan. Add chicken and cook until nicely browned. Break up into small pieces while cooking. Once chicken is cooked through, add sesame oil and cauliflower rice stir fry and cook for 3 minutes. Add in the hoisin, coconut aminos and fresh ginger and stir to combine. Cook for another 2-3 minutes. Remove from heat and set aside.
- Clean iceberg lettuce and pat dry. Peel off the outer leaves carefully to use for cups. Scoop chicken mixture into lettuce cups, garnish with red chili peppers and serve.
