Thai-Inspired Chicken Lettuce Wraps
25min
20min
4
556
Chef's Note
For the most authentic Thai flavor, don't skip the lemongrass and fish sauce. If you're short on time, you can use a food processor to pulse the chicken into small pieces rather than hand-cutting it. For a make-ahead option, prepare the filling a day in advance and reheat gently before serving with fresh lettuce cups.
Tags
Ingredients
2 pounds boneless skinless chicken breast
3 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
3 tablespoons lime juice
2 tablespoons coconut oil
6 cloves garlic
2 tablespoons ginger
2 medium red chili
1 stalk lemongrass stalk
1 large red bell pepper
2 medium carrots
8 ounces water chestnuts
6 stalks green onions
2 heads butter lettuce
1/2 cup fresh cilantro
1/4 cup fresh mint
1/4 cup fresh basil
1/2 cup roasted peanuts
2 limes lime wedges
2 tablespoons sriracha sauce
1 tablespoon honey
Instructions
- 1
Mince 6 cloves of garlic, 2 tablespoons of fresh ginger, and 2 medium red chilies. Remove the tough outer layers of 1 lemongrass stalk, then finely mince the tender inner portion.
- 2
Dice 1 large red bell pepper and 2 medium carrots into small pieces. Drain and chop 8 ounces of water chestnuts. Slice 6 green onions thinly.
- 3
Chop 1/2 cup cilantro, 1/4 cup mint, and 1/4 cup basil. Roughly chop 1/2 cup roasted peanuts.
- 4
Cut 2 pounds of chicken breast into small 1/4-inch pieces.
- 5
In a bowl, mix 3 tablespoons fish sauce, 2 tablespoons soy sauce, 2 tablespoons lime juice, and 1 tablespoon honey to create the sauce.
- 6
Heat 2 tablespoons coconut oil in a large skillet or wok over medium-high heat. Add the minced garlic, ginger, lemongrass, and chilies. Sauté for 1 minute until fragrant.
- 7
Add the diced chicken to the skillet and cook for about 6-8 minutes, stirring frequently, until the chicken is cooked through and slightly browned.
- 8
Add the bell pepper and carrots to the skillet. Cook for 3 minutes until they begin to soften.
- 9
Add the water chestnuts and half of the green onions. Cook for another 2 minutes.
- 10
Pour the sauce mixture over the chicken and vegetables. Stir well and cook for 2 minutes until the sauce has reduced slightly.
- 11
Remove from heat and stir in half of the chopped herbs.
- 12
Carefully separate and wash the butter lettuce leaves, creating cups for the filling.
- 13
To serve, place several lettuce cups on each plate. Fill each cup with the chicken mixture, then garnish with remaining herbs, green onions, and chopped peanuts.
- 14
Serve with lime wedges and sriracha sauce on the side for additional flavor.
Nutrition Information (per serving)
556
56g
28g
25g
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