Vietnamese · Lunch
Lemongrass Chicken Lettuce Wraps
Chicken thighs are hand-chopped and stir-fried with lemongrass, garlic, chili and fish sauce until caramelized at the edges, then served in crisp lettuce cups with pickled carrot, herbs and crushed peanuts. Bright, savory and sweet-hot, finished with a squeeze of lime.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
418Calories
39.2gProtein
19.8gFat
18.6gCarbs
9.1gSugar
3.4gFiber
1145mgSodium
195mgChol
4.9gSat Fat
790mgPotassium
95mgCalcium
3.1mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
sweet-heat
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Finely chop the chicken thigh into pea-sized pieces, mince the lemongrass core, garlic, shallot and chili; set aside separately.
2
Marinate
Toss the chopped chicken with half the fish sauce and half the lemongrass; let sit at room temperature for 10 minutes.
3
Saute
Heat the oil in a wok over medium-high heat; add remaining lemongrass, garlic, shallot and chili, stirring for 1 minute until golden and fragrant.
4
Fry
Add the marinated chicken in a single layer, stirring occasionally over medium-high heat for 6-7 minutes until golden-brown and cooked through.
5
Finish
Toss in the remaining fish sauce, sugar and lime juice over medium heat for 1 minute until the sauce clings to the chicken.
6
Plate
Spoon warm chicken into lettuce cups, top with pickled carrot, cilantro, mint and crushed peanuts, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken thigh
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 small shallot
- 22 red chili
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp vegetable oil
- 8-10 leaves butter lettuce
- 1/2 cup60g carrot
- 2 tbsp2 tbsp rice vinegar
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp mint leaves
- 2 tbsp2 tbsp roasted peanuts
- 22 lime wedge, for serving
