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For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Seventh stop: Portland. An ode to the city’s bustling Thai food scene, this spin on the cuisine’s classic chicken lettuce cups highlights the irresistibly sweet and savory sauce used to top our filling of fluffy rice, tender chicken and carrots, and spicy pickled jalapeño. To learn more about what inspired this dish, go to roadtrip.blueapron.com/portland.

Ethan Mick

with Jasmine Rice & Garlic-Soy Sauce

Portland-Inspired Chicken Lettuce Cups

Chopped Chicken Breast

Jasmine Rice

Butter Lettuce

Carrots

Garlic

Scallions

Vegetarian Worcestershire Sauce

Soy Glaze

Light Brown Sugar

Apple Cider Vinegar

Sliced Pickled Jalapeño Pepper

In a small pot, combine the **rice**, **a big pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in **half the vinegar**.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. Thinly slice the **scallions**, separating the white bottoms and hollow green tops. Peel the **carrots** and grate on the large side of a box grater. Cut off and discard the root end of the **lettuce**; gently separate the leaves. Peel **1 clove of garlic**; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the **pepper**. Thoroughly wash your hands immediately after handling.

Prepare the ingredients:

While the rice continues to cook, in a bowl, combine the **soy glaze**, **sugar**, **worcestershire sauce**, **remaining vinegar**, and **as much of the garlic paste as you’d like**. Whisk until the sugar has dissolved.

Make the sauce:

Pat the **chicken** dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat **2 teaspoons of olive oil** on medium-high until hot. Add the **seasoned chicken** in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the **sliced white bottoms of the scallions**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the scallions are softened and the chicken is browned and cooked through. Turn off the heat and stir in the **grated carrots**. Taste, then season with salt and pepper if desired.

Cook & finish the chicken:

Stack **2 lettuce leaves** on top of each other. Top each stack with the **cooked rice** and **finished chicken**. Garnish with the **sliced green tops of the scallions** and **as much of the chopped pepper as you’d like**, depending on how spicy you’d like the dish to be. Serve the **lettuce cups** with the **sauce** on the side. Enjoy!