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.
Serves:
Ingredients
For Sauce:
- 3tbspsoy sauce,low-sodium
- 2tbspfish sauce
- 2½tbspbrown sugar
- 2tbsplime juice
- ½tspsesame oil
- 2tspcornstarch
For Filling:
- 5green onions,light parts and green parts kept separate
- 1tbspgarlic,minced
- 1tbspginger,minced
- 1½lbsground chicken,92% lean, or turkey
- 1tbspolive oil,or vegetable oil
- 1bell pepper,cored and diced
- 1½cupsmatchstick carrots,roughly chopped
- ⅓cupcilantro,chopped
- ½cupunsalted dry roasted peanuts,roughly chopped
- Sambel Oelek,for serving, optional
- Iceberg lettuce,for serving
Instructions
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In a small mixing bowl whisk together soy sauce, fish sauce, brown sugar, lime juice, sesame oil, and cornstarch. Set aside.
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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.
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Add chicken and cook, tossing and breaking up chicken occasionally until nearly cooked through. Don’t drain.
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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.
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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.
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Add in cilantro, green onion greens, and peanuts. Serve warm over whole lettuce leaves with Sambal Oelek if desired.
Nutrition
- 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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