How To Make Thai Chicken Lettuce Wraps
Enjoy a tasty, crunchy dish with these lettuce wraps filled with chicken, carrots, and peppers in Thai-style sauce, then finished with peanuts and cilantro.
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 for 30 seconds.
Add chicken and cook, tossing and breaking up chicken occasionally until nearly cooked through. Don’t drain.
Add red bell pepper and cook for about 2 minutes until just slightly softened. Add carrots and darker portions of green onions, then whisk the sauce mixture once more and pour into the skillet.
Cook, tossing frequently for about 1 minute until the sauce has thickened (and chicken is fully cooked through), then taste and season with a little salt if needed.
Add in cilantro, green onion greens, and peanuts. Serve warm over whole lettuce leaves with Sambal Oelek if desired.
- Calories: 458.22kcal
- Fat: 27.04g
- Saturated Fat: 5.65g
- Trans Fat: 0.11g
- Monounsaturated Fat: 13.32g
- Polyunsaturated Fat: 6.12g
- Carbohydrates: 19.92g
- Fiber: 4.20g
- Sugar: 10.78g
- Protein: 37.10g
- Cholesterol: 146.28mg
- Sodium: 1509.95mg
- Calcium: 76.33mg
- Potassium: 1393.92mg
- Iron: 3.16mg
- Vitamin A: 443.10µg
- Vitamin C: 47.67mg
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