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Thai Chicken Lettuce Cups


These fresh and flavorful salad cups, featuring Naked Juice, Near East and Nut Harvest, make the perfect summer dinner. Beverage Pairing: IZZE Sparkling Juice Mandarin Lime

What You Need

  • 2 tbsp canola oil
  • 1 lb lean ground chicken
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tsp ground ginger
  • 1 cup Naked Orange Mango Juice
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 pkg (5.7 oz) Near EastĀ® Whole Grain Blends Chicken & Herbs Rice
  • 1 cup shredded carrot
  • 16 large Boston lettuce leaves
  • 1/3 cup NUT HARVESTĀ® Whole Cashews, toasted and chopped
  • 2 tbsp finely chopped fresh cilantro
  • 2 red finger chilies, thinly sliced (optional)


  1. Heat oil in large skillet set over medium-high heat. Cook chicken for 5 minutes or until starts to brown. Add onion, garlic, ginger and ginger. Cook for 2 to 3 minutes or onions start to soften. Add juice, soy sauce and fish sauce. Bring to a simmer. Cook for 2 to 3 minutes or until sauce is thickened to a syrupy glaze.
  2. Meanwhile, cook rice according to package directions. Serve rice and chicken mixture in lettuce cups. Sprinkle with carrot, cashews and cilantro. Garnish with chilies (if using). Serve with chilled mandarin Lime IZZE Sparkling Juice.
Cooking time (duration)

Prep: 10 min. Cook: 20 min.

Number of servings (yield)

4 servings




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