Sticky Chicken Lettuce Cups

Sticky Chicken Lettuce Cups

  • Makes4 servings
  • Prep Time25 min
  • Calories266
  • Made withSplenda Granulated Sweetener


    • 60 ml low-sodium soy sauce
    • 1 tablespoon Sriracha sauce
    • 1 lime, juiced
    • 2 teaspoons cornstarch
    • 1 teaspoon olive oil
    • 800 g ground chicken breast
    • 2 green onions, thinly sliced
    • 1 medium carrot, cut into matchsticks
    • 5 g fresh cilantro leaves
    • 2 teaspoons toasted sesame seeds
    • 6 g SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy266 kcal341.03%
    • Total Fat5.10 g6.54%
    • of which saturates0.40 g0.15%
    • Total Carbohydrate6.70 g2.44%
    • of which sugars2.30 g0.84%
    • Protein48.00 g96%
    • Salt0.30 g0.11%



    In a small bowl, whisk soy sauce, Splenda Granulated, Sriracha sauce, lime juice and cornstarch together until combined. Set aside.


    Heat oil in large skillet or wok over medium-high heat until it just begins to smoke. Add chicken and cook, breaking up into small crumbles with a wooden spoon, until fully cooked and golden-brown, about 8 minutes.


    Stir in soy sauce mixture and green onions and cook, stirring constantly until sauce thickens, about 3-4 minutes. Remove skillet from heat.


    Layer chicken mixture, carrots, cilantro and sesame seeds in lettuce leaves. Serve and enjoy.

    Made with

    Splenda Granulated Sweetener

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