Lettuce Chicken Cups with Anti-inflammatory Spices

By: Dorine Lam, RDN, MS, MPH

Ginger, onions and chili are anti-inflammatory spices.


  • ½ pound ground chicken or ground turkey

Marinade A:

  • ½ tbsp. olive oil
  • 1 tsp soy sauce
  • 1 tsp fish sauce

Ingredients B:

  • 1 tbsp olive or coconut oil
  • ½ red onions, finely chopped
  • 1 clove garlic, finely minced
  • Minced fresh chilies (optional)

Ingredients C (premix):

  • 1 tbsp fish sauce
  • ½ lime, juiced
  • 1 head butter lettuce
  • Cilantro – cut into tiny strips.


  1. Marinade the ground chicken with Marinade A for 30 minutes.
  2. Heat a wok or frying pan over medium high heat.
  3. Add Ingredients B. Stir-fry until lightly browned and fragrant. Push the cooked ingredients to the side of pan.
  4. Add Chicken and stir-fry until golden brown.
  5. Mix in #3 and Ingredients C.
  6. Serve in butter lettuce cup, topped with cilantro.

© Copyright 2015 Michael Lam, M.D. All Rights Reserved.