Toppings (optional): hoisin sauce, hot sauce
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
 | Gluten Free |
 | Non-GMO project verified |
 | Nut free (excludes coconut) |
- In Prep Bowl, whisk together seasoning, soy sauce, and water.
- In Wok, heat oil over medium-high heat. Add chicken and seasoning mixture, using Ground Meat Separator to break up chunks; stir-fry until browned, about 4 min.
- Meanwhile, dice zucchini and coarsely chop mushrooms. Add zucchini, mushrooms, and carrots to wok. Stir-fry 4 min, or until chicken has cooked through and veggies have softened.
- To assemble, make eight stacks of two lettuce leaves. Top each stack with about 1⁄2 cup of chicken and veggie filling. Drizzle with toppings, if desired.
For added crunch, swap zucchini for 1 can (8 oz/227 g) whole water chestnuts, drained and diced.
Serve with 1 cup rice.
Per serving: Calories 280, Fat 13 g (Saturated 3 g, Trans 0.1 g), Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 18 g (Fiber 5 g, Sugars 8 g), Protein 26 g.
18 min
4 servings
$2.46/serving
Toppings (optional): hoisin sauce, hot sauce
18 min4 servings$2.46/servingEpicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
| Gluten Free |
| Non-GMO project verified |
| Nut free (excludes coconut) |
- In Prep Bowl, whisk together seasoning, soy sauce, and water.
- In Wok, heat oil over medium-high heat. Add chicken and seasoning mixture, using Ground Meat Separator to break up chunks; stir-fry until browned, about 4 min.
- Meanwhile, dice zucchini and coarsely chop mushrooms. Add zucchini, mushrooms, and carrots to wok. Stir-fry 4 min, or until chicken has cooked through and veggies have softened.
- To assemble, make eight stacks of two lettuce leaves. Top each stack with about 1⁄2 cup of chicken and veggie filling. Drizzle with toppings, if desired.
For added crunch, swap zucchini for 1 can (8 oz/227 g) whole water chestnuts, drained and diced.
Serve with 1 cup rice.
Per serving: Calories 280, Fat 13 g (Saturated 3 g, Trans 0.1 g), Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 18 g (Fiber 5 g, Sugars 8 g), Protein 26 g.
