Thai Chicken Lettuce Wraps (Print Version)
Fresh, savory chicken in crisp lettuce with Thai flavors.
# What You Need:
→ Chicken Filling
01 - 1 lb ground chicken
02 - 2 tbsp vegetable oil
03 - 3 cloves garlic, minced
04 - 1 small onion, finely diced
05 - 1 red bell pepper, finely diced
06 - 1 carrot, julienned
07 - 2 green onions, sliced
08 - 1 small red chili, sliced
→ Sauce
09 - 2 tbsp soy sauce
10 - 1 tbsp fish sauce
11 - 1 tbsp oyster sauce
12 - 1 tbsp brown sugar
13 - 1 tsp freshly grated ginger
14 - Juice of 1 lime
→ To Serve
15 - 1 large head butter lettuce, leaves separated and washed
16 - Fresh cilantro leaves
17 - Fresh mint leaves
18 - Chopped peanuts
19 - Lime wedges
# Directions:
01 - Combine soy sauce, fish sauce, oyster sauce, brown sugar, grated ginger, and lime juice in a small bowl. Mix well and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion, sautéing until fragrant and translucent, approximately 2 minutes.
03 - Add ground chicken to the skillet. Break it up with a spatula and cook until fully browned, about 5 minutes.
04 - Stir in bell pepper, carrot, green onions, and chili. Cook for an additional 3-4 minutes until vegetables are tender-crisp.
05 - Pour the prepared sauce over the chicken mixture. Toss to combine and cook for 2 more minutes to allow flavors to meld.
06 - Remove from heat. Spoon the filling into lettuce cups and garnish with cilantro, mint, chopped peanuts, and lime wedges.
# Expert Tips:
01 -
- It delivers massive flavor without leaving you feeling heavy or sluggish afterward.
- The combination of textures, from crunchy peanuts to crisp vegetables, makes every bite exciting.
02 -
- Do not overcook the vegetables once you add them, or you will lose that essential crunch.
- Let the sauce sit for a few minutes before using to allow the sugar to fully dissolve.
03 -
- Frying the peanuts in a dry pan for a minute before serving intensifies their flavor.
- Grate your ginger directly into the sauce bowl to catch all the juices.