Togarashi Chicken Lettuce Cups. These chicken lettuce cups get their dynamic flavor from togarashi seasoning—a staple of Japanese cuisine. Juicy bites of orange add more bright flavor and color. Add the sliced onion and chopped garlic; season with salt and pepper.

Place panko, Togarashi, ¼ teaspoon salt, pepper and sesame seeds on another shallow plate. Dredge each cutlet lightly in flour, then egg (shaking off excess), then panko mixture. Add the carrot, celery, bell pepper, peas and red. You can cook Togarashi Chicken Lettuce Cups using 11 ingredients and 16 steps. Here is how you cook it.

Ingredients of Togarashi Chicken Lettuce Cups

It's 10 oz of Ground Chicken.
It's 2 of Carrots.
It's 4 oz of Cremini Mushrooms.
Prepare 2 of Garlic Cloves.
You need 1 of Orange.
It's 1 Head of Butter Lettuce.
It's 1 of Watermelon Radish.
Prepare 1 of Red Onion.
You need 1 of Lime.
It's 1 Tablespoon of Sesame Oil.
You need 1 Tablespoon of Togarashi Seasoning.

This recipe is based on Larb Gai, the popular Thai dish made from minced chicken, fish sauce, lime juice, chilies, and fresh herbs. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Turn off heat and stir in chestnuts and green onions. Heat olive oil in a saucepan over medium high heat.

Togarashi Chicken Lettuce Cups step by step

Thinly slice the mushrooms..
Peel and thinly slice the onion, peel an roughly chop the garlic..
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..
Peel the carrots and radish; grate on the large side of a box grater..
Cut off and discard the root end of the lettuce; separate the leaves..
Peel and medium dice the orange..
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned..
Add the sliced onion and chopped garlic; Season with salt and pepper. Cool, stirring occasionally, 2 to 3 minutes, or until softened and fragrant..
Add the juice of 1 lime wedge; cook stirring constantly, 30 seconds to 1 minute, or until combined..
Transfer to a large bowl. Season with salt and pepper to taste. Rinse and wipe out the pan..
In the same pan, heat the sesame oil on medium-high until hot..
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..
Add the togarashi seasoning and cook, stirring frequently, 1 to 2 minutes, or until the chicken is thoroughly coated..
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..
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..
Divide the filling among the lettuce leaves. Top with the diced orange and a drizzle of olive oil. Enjoy!.

Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts. Bashinsky dashes togarashi on to pizza, popcorn, and anything else he can think of, such as a pouch of quinoa he heated up in the microwave and plated with soy sauce and toasted pistachios. See recipes for Togarashi Chicken Lettuce Cups too. Season with salt and pepper to taste and stir. These chicken lettuce cups get their dynamic flavor from togarashi seasoning— a staple of Japanese cuisine.