• Prep Time 10
  • Cook Time 18
  • Total Time 28 minutes
  • Yield 2 1x

These Thai-inspired lettuce cups are bursting with umami flavor from mushrooms blended with ground meat, fresh flavors from the carrots and lettuce and a perfectly sprinkling of salt from peanuts.

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  • 1 tablespoon olive oil
  • 8 ounces crimini mushrooms or white button mushrooms, cleaned and roughly chopped
  • 1 small red bell pepper, cut into 1/2-inch pieces
  • 8 ounces ground chicken
  • 2 tablespoons packed brown sugar
  • 1/2 lime, juiced, plus lime wedges, for serving
  • 1 tablespoon fish sauce
  • 1 teaspoon kosher salt
  • 1 carrot, cut into 1/8-inch matchsticks
  • 1 green onions, thinly sliced, for garnish
  • Chopped roasted peanuts, for garnish, optional
  • 1 small head bibb lettuce, leaves separated


  1. Heat oil in large skillet or wok over medium-high heat. Add mushrooms, and cook, stirring occasionally, until light golden-brown, about 6 to 8 minutes. Stir in bell peppers and cook for 2 minutes. Add chicken and cook, breaking up into small crumbles with a wooden spoon, until fully cooked and golden-brown, about 8 minutes.
  2. Stir in brown sugar, lime juice, fish sauce and salt, and cook until coated, about 1 minute. Remove skillet from heat.
  3. Layer mushroom mixture, carrots, green onions and peanuts in lettuce leaves. Serve with lime wedges, and enjoy.


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