Thai Chicken Lettuce Wraps
A flavorful Asian dish made with lean protein, veggies, a sweet and savory sauce and a variety of satisfying garnishes. You can serve them as an appetizer, side dish or main dish.
Servings: 4
Ingredients
Sauce
- 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
Filling
- 5 green onions, sliced, light parts and green parts kept 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
- Lettuce leaves*
- Hot sauce and/or peanut sauce (for serving)
Instructions
- In a small mixing bowl whisk together soy sauce, fish sauce, brown sugar, lime juice, sesame oil and cornstarch, set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add lighter portions of green onions, garlic and ginger and saute 30 seconds, then add chicken and cook, tossing and breaking up chicken occasionally until nearly cooked through (don't drain).
- Add red bell pepper and cook until just slightly softened, about 2 minutes. Add carrots, then whisk sauce mixture once more and pour into skillet.
- Cook, tossing frequently until sauce has thickened (and chicken is fully cooked through), about 1 minute, taste and season with a little salt if needed.
- Add in cilantro, green onion greens and peanuts. Serve warm over whole lettuce leaves with hot sauce, peanuts, and peanut sauce if desired.
Notes
*Romaine hearts, artisan Romaine, iceberg lettuce or butter lettuce all work well here.