Thai Lettuce Wraps

Thai Sauce

  • 1-1/2 tablespoons soy sauce or coconut aminos
  • 1.5 tablespoons fish sauce
  • 2 tablespoons light brown sugar or 1tsp of sugar substitute
  • 2 teaspoons lime zest, from 2 limes
  • 3 tablespoons freshly squeezed lime juice, from 1-1/2 limes
  • 1/2 teaspoon sriracha

Ground Chicken

  • 2 tablespoons vegetable oil
  • ½ cup large red onion, chopped
  • 2 tablespoons finely chopped fresh ginger
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • ¼ cup chopped fresh cilantro
  • ¼ cup scallions
  • 3 tbsp. chopped fresh mint
  • 3 tbsp. chopped peanuts
  • ½ cup shredded carrots

Lettuce & Toppings

  • 1 large head iceberg lettuce
  • Lime wedges
  1. Cut off the stem of lettuce, and remove outer pieces of lettuce and throw away. Pull apart leaves and rinse with cold water. Set aside.
  2. Add all of the ingredients for the Thai sauce in small bowl. Set aside.
  3. Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4-5 minutes. Add the ground chicken and turn the heat up to high. Cook, breaking up the meat with a wooden spoon until partially cooked through, about 5 minutes. Add the garlic and cook 1 minute more. Add the Thai sauce to the meat mixture and cook for a few more minutes. Take off heat. Stir in the scallions, cilantro, mint and peanuts, shredded carrots. Taste and adjust seasoning if necessary. Spoon into lettuce cups and serve with a lime wedge.
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