Hi, I’m Clara. Today, we’re going to make togarashi chicken lettuce cups recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Togarashi Chicken Lettuce Cups Recipe

Togarashi Chicken Lettuce Cups is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Togarashi Chicken Lettuce Cups is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook togarashi chicken lettuce cups using 11 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Togarashi Chicken Lettuce Cups:

1. Make ready 10 oz Ground Chicken
2. Make ready 2 Carrots
3. Make ready 4 oz Cremini Mushrooms
4. Make ready 2 Garlic Cloves
5. Prepare 1 Orange
6. Take 1 Head Butter Lettuce
7. Take 1 Watermelon Radish
8. Take 1 Red Onion
9. Make ready 1 Lime
10. Take 1 Tablespoon Sesame Oil
11. Take 1 Tablespoon Togarashi Seasoning

Instructions to make Togarashi Chicken Lettuce Cups:

1. Thinly slice the mushrooms.
2. Peel and thinly slice the onion, peel an roughly chop the garlic.
3. Use a zester to get 2 teaspoons of lime zest. Using a peeler, remove the rest of the green rind of the lime, avoiding the white pith.
4. Peel the carrots and radish; grate on the large side of a box grater.
5. Cut off and discard the root end of the lettuce; separate the leaves.
6. Peel and medium dice the orange.
7. In a large pan, heat 1 tablespoon of olive oil on medium-high until sausage. Add the sliced mushrooms in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned.
8. Add the sliced onion and chopped garlic; Season with salt and pepper. Cool, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
9. Add the juice of 1 lime wedge; cook stirring constantly, 30 seconds to 1 minute, or until combined.
10. Transfer to a large bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.
11. In the same pan, heat the sesame oil on medium-high until sausage.
12. Add the ground chicken; Season with salt and pepper. Cool, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned.
13. Add the togarashi seasoning and cook, stirring frequently, 1 to 2 minutes, or until the chicken is thoroughly coated.
14. Add 1/4 cup of water and cook, stirring constantly, 30 seconds to 1 minute, or until the water has cooled off and the chicken is cooked through. Turn off the heat.
15. To the bowl of cooked vegetables, add the cooked chicken, lime zest, grated carrots and radish, 1 tablespoon of olive oil, and the juice of the remaining lime wedges. Season with salt and pepper and stir to thoroughly combine.
16. Divide the filling among the lettuce leaves. Top with the diced orange and a drizzle of olive oil. Enjoy!

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