Thai Chicken Lettuce Wrap
Thai chicken lettuce wrap is a delicious and healthy dish that has gained popularity in recent years. Originating from Thailand, this dish has now become a popular appetizer in many Thai and fusion restaurants around the world. It is a perfect blend of flavors and textures, making it a favorite among food lovers.
Ingredients
- 1 tbsp sesame oil
- 1 onion-chopped
- 3 cloves garlic-minced
- 1 tbsp fresh ginger-grated
- 1 lb ground chicken see below to grind chicken breast
- 2/3 cup soy sauce
- 3 tbsp Thai sweet chili sauce
- 1.5 limes-juiced
- 1/4 cup fish sauce
- 2 tsp maple syrup
- 1/2 cup cilantro-chopped
- 1 cup carrots-julienned or shredded
- sesame seeds-garnish
- chopped dry roasted peanuts-garnish
- chopped scallions-garnish
- sriracha-garnish
- 1 head iceberg lettuce-washed, cored and halved
Instructions
- Heat oil in a wok and cook onions. Once onions are tender and translucent about 5 minutes add garlic and ginger. Cook for 3 more minutes.
- Add the chicken to the pan, breaking it up as it cooks, about 5 minutes. Season with a little salt and pepper.
- To make the sauce, combine the soy sauce, fish sauce, chili sauce, lime juice, and honey to a bowl and stir together.
- Add the sauce to the chicken. Toss to combine and reduce the heat to low, then add in carrots and most if the cilantro. Saving some for garnish. Cook for 2 minutes.
- To assemble the lettuce wraps add a big scoop of the chicken to a lettuce cup. Top chicken with garnishes and some of the pan sauce. Or make your own lettuce wrap sauce.
- The chicken reheats well so it makes a great leftover for lunch or dinner.
Notes
I use my food processor to grind boneless, skinless chicken breasts and thighs. Great way to extend your grocery budget.