Thai Chicken Lettuce Wraps
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
Thai
Thai Chicken Lettuce Wraps
Description
Thai Chicken Lettuce Wraps combine ground chicken sautéed with aromatics including garlic, ginger, and the white parts of scallions, then cooked with diced red bell pepper and carrot matchsticks. A sauce made of soy sauce, fish sauce, brown sugar, lime juice, sesame oil, and cornstarch is added to coat the mixture with a glossy, slightly thickened glaze. Cilantro leaves, the green parts of scallions, and chopped dry roasted peanuts are stirred in last for brightness and crunch.
The filling is served warm spooned into crisp lettuce leaves such as romaine or butter lettuce, making individual wraps. The balance of savory, sweet, and salty flavors in the sauce complements the freshness of the vegetables and herbs. Hot sauce or peanut sauce can be offered alongside for additional flavor customization.
This dish works well as a light lunch, appetizer, or part of a larger meal, offering handheld convenience with layered flavors and textures.
Ingredients
Sauce
- 3 Tbsp soy sauce low-sodium
- 2 Tbsp fish sauce
- 2 1/2 Tbsp brown sugar
- 2 Tbsp lime juice
- 1 tsp sesame oil
- 2 tsp cornstarch
Filling
- 5 green onion sliced, light parts and green parts kept separate
- 1 Tbsp garlic minced
- 1 Tbsp ginger minced
- 1 1/2 lbs ground chicken 92% lean, or ground turkey
- 1 Tbsp olive oil or vegetable oil
- 1 red bell pepper cored and diced
- 1 1/2 cups carrot roughly chopped, matchstick cut
- 1/3 cup cilantro chopped
- 1/4 cup chopped peanuts unsalted, dry roasted
- lettuce leaves
- hot sauce and/or peanut sauce (for serving)
Instructions
- In a small mixing bowl whisk together soy sauce, fish sauce, brown sugar, lime juice, sesame oil and cornstarch, set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add lighter portions of green onions, garlic and ginger and saute 30 seconds, then add chicken and cook, tossing and breaking up chicken occasionally until nearly cooked through (don't drain).
- Add red bell pepper and cook until just slightly softened, about 2 minutes. Add carrots, then whisk sauce mixture once more and pour into skillet.
- Cook, tossing frequently until sauce has thickened (and chicken is fully cooked through), about 1 minute, taste and season with a little salt if needed.
- Add in cilantro, green onion greens and peanuts. Serve warm over whole lettuce leaves with hot sauce, peanuts, and peanut sauce if desired.
Notes
- The recipe works well with romaine hearts, artisan romaine, iceberg, or butter lettuce as the wrap vessel.
User Reviews
Overall Rating
5
You'll Also Love
