February Recipes

Thai Chicken Lettuce Cups

30 Minutes Or Less Badge
Thai Chicken Lettuce Cups
Hands On:
10 minutes
Total Time:
25 minutes


  • ¾ cup Hy-Vee Thai peanut sauce
  • 2 tbsp Hy-Vee less-sodium soy sauce
  • ¼ tsp Hy-Vee crushed red pepper
  • 2 tbsp Hy-Vee vegetable oil, divided
  • 1 (14-oz.) pkg. Hy-Vee coleslaw mix
  • 1 tsp bottled minced garlic
  • 1 red bell pepper, seeded and chopped
  • 1 (14-oz.) can fancy mixed stir-fry vegetables, drained
  • 1 (14.11-oz.) can whole baby corn, drained
  • 1 (10-oz.) can Hy-Vee chunk chicken breast with rib meat in water, drained and halved
  • 12 large Hy-Vee romaine lettuce heart leaves
  • Asian-style crunchy noodles with wheat and rice flours, for garnish
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Stir together peanut sauce, soy sauce, and crushed red pepper in a small bowl; set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add coleslaw mix and garlic; stir-fry 2 to 3 minutes or until slightly softened and lightly browned. Transfer to a bowl.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add red bell pepper; stir-fry 2 minutes. Add stir-fry vegetables, baby corn, and chicken; stir-fry 2 minutes.
Stir in peanut sauce mixture. Add coleslaw mixture; stir to coat. Divide mixture among lettuce leaves. Garnish with crunchy noodles, if desired.

Nutrition Facts

Serving Size: 2 lettuce cups each
Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 10g 13%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 25mg 8%
Sodium: 940mg 41%
Total Carbohydrate: 24g 9%
Dietary Fiber: 5g 18%
Sugars: 13g 26%
Protein: 12g 24%

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