Thai · Lunch
Thai Lettuce Wrapped Chicken
Ground chicken stir-fried with garlic, shallot, chili and a lime-fish sauce dressing in the style of larb, spooned into crisp lettuce cups. Finished with roasted rice powder, mint, cilantro and crushed peanuts, the wraps deliver a tart, savoury, herb-forward bite typical of northern Thai cooking, served alongside extra lettuce leaves for wrapping.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.3gProtein
26.8gFat
18.6gCarbs
7.9gSugar
3.4gFiber
1580mgSodium
193mgChol
6.1gSat Fat
830mgPotassium
85mgCalcium
3.4mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Thinly slice the shallot, chili and scallions; chop the cilantro and mint; set herbs aside.
2
Toast
Heat a dry small skillet over medium heat, add the jasmine rice, and toast for 4–5 minutes, shaking often, until deep golden. Grind to coarse powder.
3
Sear
Heat the vegetable oil in a skillet over medium-high heat, add the ground chicken, break into small pieces, and cook 5–6 minutes until no pink remains and edges brown lightly.
4
Finish
Off heat, stir the fish sauce, lime juice, sugar, shallot, chili and half the rice powder into the chicken, then fold in scallions, cilantro and mint until just combined.
5
Plate
Spoon the warm chicken mixture into the lettuce leaves, scatter the crushed peanuts and remaining rice powder on top, and arrange for hand-eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g ground chicken
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 4 tbsp4 tbsp uncooked jasmine rice (for toasting into rice powder)
- 22 small shallot
- 22 fresh red chili
- 44 scallions
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 2 tbsp2 tbsp roasted peanuts
- 10–12 whole lettuce leaves (butter or romaine, for wrapping)
