Description
A fresh and flavorful meal made with tender ground chicken, crisp veggies, and a tangy-sweet Thai-inspired sauce, served in cool lettuce cups with plenty of crunchy, zesty toppings.
Ingredients
- 1 lb ground chicken
- 1 head butter lettuce (or romaine/iceberg), leaves separated and rinsed
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 carrot, shredded
- 1 red bell pepper, diced
- 1/2 cup chopped water chestnuts (optional)
- 2 tbsp soy sauce or tamari
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1-2 tsp chili garlic sauce (to taste)
- 1 tbsp oil for cooking
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Fresh cilantro and mint, for garnish
- Crushed peanuts, for garnish
- Lime wedges, for serving
Instructions
- Prep the vegetables and rinse/dry the lettuce leaves.
- In a small bowl, whisk together soy sauce, fish sauce, rice vinegar, brown sugar, and chili garlic sauce to make the sauce. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add shallots, garlic, and ginger; sauté until fragrant.
- Add ground chicken and cook, breaking it up, until browned and cooked through.
- Stir in carrots, red bell pepper, and water chestnuts. Cook until vegetables are just tender.
- Pour the sauce into the skillet and cook until the mixture is well combined and slightly thickened.
- Remove from heat. Spoon the chicken filling into lettuce leaves.
- Top with green onions, herbs, peanuts, and a squeeze of lime. Serve immediately.
Notes
- Adjust spice level by adding more or less chili garlic sauce.
- Filling can be made ahead and reheated before serving.
- Try using ground turkey, pork, or tofu for variation.
