Thai Chicken Lettuce Wraps (Printable)
Fresh Thai chicken wraps with veggies, herbs, and zesty sauce.
# What You'll 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
# How-To Steps:
01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, brown sugar, grated ginger, and lime juice. Mix thoroughly 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. Cook while breaking it up with a spatula until fully browned and cooked through, about 5 minutes.
04 - Stir in bell pepper, carrot, green onions, and sliced chili. Continue cooking for 3-4 minutes until vegetables are tender-crisp.
05 - Pour the prepared sauce over the chicken and vegetable mixture. Toss to combine and cook for an additional 2 minutes to allow flavors to meld.
06 - Spoon the warm chicken mixture into individual butter lettuce leaves. Garnish generously with cilantro, mint, chopped peanuts, and extra lime wedges.
# Expert Advice:
01 -
- It brings the restaurant experience right to your dinner table without the heavy feeling of a carb overload.
- The combination of hot, savory meat and cool, crisp lettuce is just incredibly addictive.
02 -
- Do not overcrowd the pan or the meat will steam instead of getting that nice browned texture.
- Letting the sauce reduce slightly in the pan ensures every bite is coated in flavor.
03 -
- Use a dash of water chestnuts if you want an extra snappy texture in the filling.
- Stir-frying the ground chicken in a hot wok gives it a better flavor than just boiling it.