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Thai Chicken Lettuce Wraps Recipe

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4.1 from 10 reviews

Delicious and healthy Thai Chicken Lettuce Wraps featuring lean ground chicken cooked with vibrant vegetables and a flavorful tangy sauce. Perfect for a light and satisfying meal, these wraps combine the crisp freshness of lettuce leaves with a savory-sweet blend of soy, fish sauce, lime, and aromatic herbs and spices.

Ingredients

Sauce Ingredients

  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp fish sauce
  • 2 1/2 Tbsp brown sugar
  • 2 Tbsp lime juice
  • 1 tsp sesame oil
  • 2 tsp cornstarch

Chicken Mixture

  • 5 green onions, sliced (keep light parts and green parts separate)
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1 1/2 lbs 92% lean ground chicken or turkey
  • 1 Tbsp olive oil (or vegetable oil)
  • 1 red bell pepper, cored and diced
  • 1 1/2 cups matchstick carrots, roughly chopped
  • 1/3 cup chopped cilantro
  • 1/4 cup chopped unsalted dry roasted peanuts

To Serve

  • Lettuce leaves
  • Hot sauce (optional)

Instructions

  1. Prepare the sauce mixture: In a small mixing bowl, whisk together the low-sodium soy sauce, fish sauce, brown sugar, lime juice, sesame oil, and cornstarch until fully combined. Set this sauce aside for later use.
  2. Sauté aromatics and start cooking chicken: Heat the olive oil in a large non-stick skillet over medium-high heat. Add the lighter portions of the sliced green onions, minced garlic, and minced ginger. Sauté these for about 30 seconds to release their aromas. Then add the ground chicken, cooking it while tossing and breaking it up occasionally until it is nearly cooked through, about 4-5 minutes. Do not drain any liquid from the pan.
  3. Add vegetables and cook: Add the diced red bell pepper to the skillet and cook for about 2 minutes until it slightly softens. Then add the matchstick carrots. Meanwhile, whisk the sauce mixture again to ensure even consistency and pour it into the skillet over the chicken and vegetables.
  4. Simmer and thicken sauce: Continue cooking the mixture, tossing frequently, for about 1 minute until the sauce thickens and the chicken is fully cooked through. Taste the mixture and adjust seasoning with a little salt if needed.
  5. Finish with fresh herbs and nuts: Remove the skillet from heat and fold in the chopped cilantro, the green parts of the green onions, and the chopped unsalted dry roasted peanuts. Serve the warm mixture spooned over whole lettuce leaves with additional hot sauce and peanuts or peanut sauce as desired.

Notes

  • Use 92% lean ground chicken or turkey for a healthier option with less fat.
  • If you prefer more spice, add sliced chili peppers or extra hot sauce to taste.
  • Lettuce leaves such as butter lettuce or romaine make excellent wraps.
  • This recipe can be prepared with tofu for a vegetarian variation (adjust fish sauce accordingly).
  • Make sure not to drain the skillet after cooking the chicken as the juices add flavor to the sauce.

Find it online: https://bitezly.com/thai-chicken-lettuce-wraps-recipe/