Colorful Miso-Ginger Chicken Lettuce Cups

Ingredients:

• 1 lb ground chicken

• 1 tbsp sesame oil

• 2 garlic cloves, minced

• 1-inch knob of ginger, grated

• 1/2 red bell pepper, finely diced

• 1/2 yellow bell pepper, finely diced

• 1/2 cup purple cabbage, thinly shredded

• 1/2 cup carrots, julienned or finely chopped

• 2 green onions, thinly sliced (separate white and green parts)

• 1/2 cup finely chopped mushrooms (shiitake, cremini, or button)

  
  Sauce:

• 2 tbsp white or yellow miso paste

• 1 tbsp soy sauce (or tamari)

• 1 tbsp rice vinegar

• 1 tbsp honey or maple syrup

• 1 tsp chili garlic sauce (optional)

• 1–2 tbsp water to thin as needed
  

Instructions:

1. Sauté aromatics:
   In a large skillet, heat sesame oil over medium. Add garlic, ginger, and the white parts of the green onion. Cook until fragrant, about 30 seconds

2. Cook chicken:
   Add ground chicken and break it up with a spatula. Cook until no longer pink, about 5–6 minutes

3. Add veggies:
   Stir in mushrooms, red and yellow bell peppers, carrots, and cabbage. Cook for 3–4 minutes until just tender but still vibrant.

4. Add sauce:
   In a small bowl, whisk together miso, soy sauce, rice vinegar, honey, chili garlic sauce, and water. Pour over chicken mixture and stir well until everything is glossy and coated. Simmer for 2 more minutes.

5. Finish:
   Stir in the green parts of the green onion. Turn off heat.

6. Assemble:
   Scoop the mixture into lettuce cups and serve with extra toppings like sesame seeds, sriracha, or fresh herbs.