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Adapted from WorkWeekLunch. If you love the chicken cup appetizer from PF Chang’s, you’ll love these. This recipe came to be because I realized too late that some of the ingredients in the original recipe were not kosher for Passover. I find these filling on their own, but if you want more carbs, these would be delicious with the addition of rice.

Chicken Peanut Cups

Makes 3 servings

Nutrition Information: 380 calories, 23 grams fat, 18 grams carbs, 32 grams protein

For the Sauce:

·       2 Tbsp creamy peanut butter (see note)

·       1 Tbsp regular soy sauce

·       1 Tbsp dark soy sauce (sub regular)

·       2 tsp rice vinegar

·       1 tsp sesame oil

·       1 tsp chili garlic sauce (sub sriracha)

For the Chicken:

·       1 tsp neutral oil, like peanut or canola

·       16 oz ground chicken

·       2 clove garlic, minced (about 2 tsp)

·       1 inch ginger, minced (about 1 Tbsp)

·       ½ bunch green onion, white and green ends chopped and separated

·       8 oz shiitake mushrooms, stems removed and diced (sub white mushrooms)

·       1 carrot, grated (about ½ cup)

·       Romaine or butter lettuce leaves, to serve

Directions:

1.     In a mason jar, add all ingredients for the sauce and shake to blend. You may need to use a fork or a small whisk to get the peanut butter started. Set aside.

2.     Heat the oil in a large nonstick pan over medium high for a couple minutes. Add the chicken, garlic, ginger, and white ends of the green onions. Cook until chicken is cooked through and no pink remains.

3.     Add mushrooms to the pan and stir to combine. Cook, stirring occasionally, another 5-8 minutes or until the mushrooms have cooked down and very little of the moisture remains.

4.     Turn heat down to medium and add sauce and carrots. Stir to coat and cook another 2-3 minutes, or longer if there is still too much liquid in the pan.

5.     To serve, divide each portion among lettuce leaves and top with chopped green ends of the green onions. I found each serving used 3-4 lettuce leaves.

Note: If you are allergic to peanuts, sub another nut butter like almond or cashew, or even sunflower seed butter. If you are looking to cut down on fat, this recipe originally called for hoisin sauce in place of peanut butter, which I’m sure is delicious. Oyster sauce could also work as a substitute.