Pin Refreshing and packed with vibrant flavor these Mango Chili Chicken Lettuce Cups are my go-to when I want something light yet satisfying. The combination of juicy chicken sweet mango and a gentle kick of chili folded into crisp lettuce delivers both comfort and excitement in every bite. Whether as a zippy appetizer or a meal in itself this dish shines on sunny days and busy nights alike.
When I first threw this together for an impromptu picnic it disappeared before I could blink. Now my friends ask for these lettuce cups at every get-together.
Ingredients
- Chicken breasts: Provide lean protein and absorb flavors beautifully. Choose firm fresh meat for best texture.
- Vegetable oil: Ensures even cooking and a juicy result. Use a neutral oil for clean taste.
- Salt and black pepper: Bring out savory depth in the chicken. Freshly ground pepper adds subtle heat.
- Soy sauce or tamari: Brings a salty umami note. Opt for tamari for a gluten-free meal and check labels for allergens.
- Honey: Offers natural sweetness and helps caramelize the sauce. Good-quality honey makes a difference.
- Lime juice: Brightens every bite and balances the chili’s warmth. Choose limes that feel heavy for juiciness.
- Chili flakes: Add mild fire. Adjust amount to fit your heat preference and freshness for best kick.
- Fresh ginger: Gives aromatic warmth. Grate just before use for a lively fragrance.
- Garlic: Delivers earthy punchy flavor. Mince it fine for even distribution.
- Ripe mango: Infuses natural sweetness. Look for fruit with a slight give and vibrant orange flesh.
- Spring onions: Keep flavors fresh and colorful. Thin slices work best for delicate crunch.
- Red bell pepper: Adds vibrant sweetness and color. Pick peppers with glossy unblemished skin.
- Carrot: Brings light crunch and extra nutrition. Julienne for the best bite.
- Butter lettuce leaves: Act as crisp edible cups. Choose unblemished broad leaves for best presentation.
- Fresh cilantro: Lifts and brightens the final platter. Use tender sprigs for garnish.
- Roasted peanuts: Add crunch and nutty depth if you like an extra layer of flavor. Chop coarsely for texture.
- Lime wedges: Let guests dial up the citrus pop. Cut just before serving for freshness.
Instructions
- Mix the Sauce:
- Combine soy sauce honey lime juice chili flakes ginger and garlic in a small bowl. Stir thoroughly until honey dissolves forming a glistening sauce base.
- Brown and Cook the Chicken:
- Heat vegetable oil in a large skillet over medium-high heat. Add diced chicken sprinkle with salt and pepper then sauté for around six minutes. Let chicken cook undisturbed at first to develop a caramelized surface. Stir occasionally to ensure even browning and cook until chicken is fully opaque and any juices run clear.
- Add Red Bell Pepper and Carrot:
- Toss diced red bell pepper and julienned carrot into the skillet. Stir-fry for two minutes so vegetables start to soften but retain their vibrant color and a touch of crunch.
- Sauce It Up:
- Pour the prepared sauce over the chicken and vegetables. Toss quickly to coat everything evenly. Let the mixture bubble for one to two minutes so the sauce thickens slightly and clings to each bite.
- Finish with Mango and Spring Onion:
- Remove the skillet from heat. Fold in diced mango and half of the spring onions. Gently mix to avoid crushing the mango while letting its sweetness infuse the dish.
- Fill the Lettuce Cups:
- Arrange butter lettuce leaves on a serving platter. Use a spoon to nestle equal portions of the chicken mixture into each leaf taking care not to overfill for easy eating.
- Garnish and Serve:
- Top cups with remaining spring onions cilantro leaves and roasted peanuts if desired. Serve immediately with fresh lime wedges at the side for an extra squeeze of brightness.
Pin I’m especially fond of the mango in this recipe because my daughter picked our first perfectly ripe one from the backyard tree for this very dish. That sun-drenched sweetness always brings me back to that afternoon of sticky fingers and laughter.
Storage Tips
Store leftover filling separately from lettuce leaves in an airtight container in the fridge for up to two days. To keep the lettuce crisp lay leaves between paper towels and store in a sealed zip bag. Fill leaves just before serving to avoid sogginess.
Ingredient Substitutions
Try diced shrimp or sliced tofu in place of chicken for a seafood or vegetarian twist. Swap mango with ripe peach or even pineapple when in season for a different fruit profile. Use cashews instead of peanuts for a different nutty crunch or simply omit for nut-free.
Serving Suggestions
Serve as a refreshing starter at summer barbecues or light dinner with rice noodles on the side. Pair with bubbly ginger beer or crisp iced tea to complement the fresh flavors. Scatter pomegranate seeds or a drizzle of sriracha for extra flair.
Cultural Context
These lettuce cups blend Southeast Asian flavors with classic salad wraps seen at gatherings everywhere. The sweet-spicy balance reflects influences from Thai chili mango salads and the communal joy of sharing handheld bites.
Seasonal Adaptations
Use stone fruits like peaches or nectarines in late summer for a juicy swap. Add diced avocado in spring for creamy texture. Toss in finely chopped herbs like mint or basil in early summer for garden-fresh aroma. Leave out the peanuts for school-friendly or nut-allergy menus.
Success Stories
Friends who claim not to like spicy food always rave about this balance of sweet and heat. These have graced summer brunches holiday potlucks and even impromptu Wednesday dinners with just as much success. The hands-on assembly always gets people mingling and returning for seconds.
Freezer Meal Conversion
The cooked chicken filling minus the mango can be cooled then frozen in an airtight bag for up to one month. Thaw and quickly reheat before adding fresh fruit and assembling lettuce cups for future meals in a snap.
Pin Enjoy these Mango Chili Chicken Lettuce Cups fresh for best flavor. They make every meal feel like a celebration.
Recipe Questions
- → How do I ensure juicy chicken in lettuce cups?
Sauté diced chicken briefly over medium-high heat for just 5–6 minutes until golden and cooked through, taking care not to overcook.
- → Can I make this entirely gluten-free?
Yes. Replace regular soy sauce with tamari and verify package labels for all condiments and toppings to ensure they're gluten-free.
- → Is there a vegetarian substitute for chicken?
Absolutely. Swap chicken with diced firm tofu and follow the same sauté and saucing steps for a plant-based option.
- → How spicy are these lettuce cups?
Chili flakes add mild heat, which can be adjusted to taste. For more kick, add sliced fresh chili or hot sauce at serving.
- → What drink pairs well with these flavors?
A crisp Riesling or iced green tea complements these mango chicken cups, balancing their heat and freshness.
- → What are the best toppings for added crunch?
Chopped roasted peanuts, fresh cilantro leaves, and extra spring onions deliver extra flavor and texture to each lettuce cup.