Thai Chicken Lettuce Wraps (Print Version)
Savory ground chicken with Thai chili sauce, cashews and fresh herbs wrapped in crisp butter lettuce leaves for a quick meal.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon sesame oil
02 -
1/4 cup yellow onion, diced
03 -
2 cloves garlic, minced
04 -
1 tablespoon fresh minced ginger or ginger paste
05 -
10 oz ground chicken
06 -
1/4 cup Tamari (low sodium), soy sauce, or coconut aminos
07 -
2 tablespoons Thai sweet red chili sauce
08 -
Juice of 1 lime
09 -
1 teaspoon maple syrup, honey, or agave
10 -
1/3 cup cashews, chopped (raw or roasted/salted)
11 -
1/4 cup scallions, chopped
12 -
1/4 cup fresh cilantro, chopped
13 -
1/4-1/2 cup shredded carrots
14 -
Sesame seeds for topping
15 -
1 head butter lettuce (leaves removed, rinsed, and dried)
# Steps to Follow:
01 -
Heat a pan over medium-high heat and add sesame oil. Once hot, add diced onions and cook for 2-3 minutes until they turn translucent and slightly brown. Add minced garlic and ginger, toss together, and cook for another 2 minutes.
02 -
Add ground chicken to the pan, breaking it up with a wooden spoon. Season with salt and pepper. Cook until golden brown and fully cooked with no pink remaining, approximately 3-4 minutes.
03 -
In a small bowl, combine soy sauce, Thai chili sauce, lime juice, and maple syrup or honey. Mix well to create the sauce.
04 -
Sprinkle chopped cashews over the cooked chicken in the pan. Pour the prepared sauce into the pan and toss everything together. Reduce heat to low and cook for 2 minutes. Remove from heat and cool slightly. Stir in shredded carrots, scallions, and cilantro.
05 -
Take a butter lettuce leaf and add a large spoonful of the chicken mixture. Top with pan sauce and sesame seeds. Repeat with remaining leaves.
# Additional Notes:
01 -
Tear each lettuce leaf carefully. Rinse under light running water, then place on a clean paper towel to dry before use.