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Spicy Chicken Cabbage Cups

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People

Ingredients

For the sweet potatoes (optional):

  • 2 sweet potatoes (yams), cut into ¼-inch cubes about 1lb or 3 cups chopped
  • 1 tbsp olive oil
  • ¼ tsp kosher salt

For the cabbage cups:

  • 2 tbsp olive oil
  • 1 bunch scallions, green and white parts separated and thinly sliced
  • 8 oz shiitake or cremini mushrooms, stems removed, roughly chopped (3 cups)*
  • ½ tsp kosher salt
  • 2 cloves garlic, minced or grated
  • 2 inch knob ginger, grated about 1 tbsp
  • ¼-½ tsp red pepper flakes (depending on spice preference)
  • 1 lb ground chicken 
  • 1 tbsp + 1 tsp soy sauce or tamari
  • 1 tbsp lime juice
  • ½ cup chopped toasted cashews or peanuts
  • ½ green or purple cabbage, quartered, cut in half crosswise, leaves separated
  • 1 avocado, chopped (optional)
  • Lime wedges
  • *Not into shrooms? You could any finely chopped vegetable (broccoli, bell pepper, kale, cauliflower, etc…). Another great way to use up and random veggies in your fridge.

Items you can prep ahead (optional)

  • Prep 1 bunch scallions
  • Chop 8 oz shiitake mushrooms
  • Chop 2 cloves garlic
  • Grate 1 tbsp ginger
  • Cook spicy chicken filling 
  • Roast sweet potato (if using)
  • Toast 1/2 cup cashews (skip this if using peanuts, which are usually already toasted)
  • Prep cabbage cups 

Instructions

  • If making sweet potatoes, preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper. Add the sweet potatoes, oil and salt and toss to coat. Bake for 10-15 minutes, or until cooked through and browned in spots.
  • In a large nonstick skillet over medium-high heat, add 1 tablespoon oil. Once the oil is hot and shimmering, add the white parts of the scallions, mushrooms, and salt. Cook for 5 minutes, stirring occasionally, or until the mushrooms are cooked through. Add the garlic, ginger, and red pepper flakes and cook for 30 seconds, stirring constantly. Transfer the mixture to a bowl.
  • Carefully wipe out the skillet and return to medium-high heat. Add the remaining 1 tablespoon oil and swirl to coat. Add the chicken and cook, breaking it up into chunks and spreading it out into an even layer, until cooked through, about 3-5 minutes. You want small chicken crumbles by the end!
  • Add the mushroom mixture back to the skillet and stir in the soy sauce or tamari and lime juice and cook for 30 seconds, stirring constantly. Remove from heat and stir in the green parts of the scallions and half of the nuts.
  • Add sweet potatoes and chicken to your cabbage cups and top with remaining nuts, avocado (if using), and a squeeze of lime.

Notes

Substitutions:

  • To make vegetarian/vegan, substitute crumbled tofu for the chicken
  • Use lettuce leaves instead of cabbage (it just won’t have that nice crunch)
  • Not into shrooms? You could any finely chopped vegetable (broccoli, bell pepper, kale, cauliflower, etc…)

Storage:

  • Store leftover chicken in an airtight container in the fridge for up to 3 days.

Leftovers + Repurposing:

  • Warm up the chicken mixture and sweet potatoes (if using), form your cabbage cups, and add toppings. Always top with that fresh squeeze of lime!
  • Turn it into a rice bowl and top with a fried egg!