Thai Chicken Lettuce Wraps
A flavorful Thai Chicken Lettuce Wraps dish made with protein, veggies, and a savory sauce.
Equipment
- large non-stick skillet
- Mixing bowl
Ingredients
Sauce
- 3 tablespoon low-sodium soy sauce
- 2 tablespoon fish sauce
- 2.5 tablespoon brown sugar
- 2 tablespoon lime juice
- 1 teaspoon sesame oil
- 2 teaspoon cornstarch
Filling
- 5 pcs green onions, sliced light parts and green parts kept separate
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1.5 lbs 92% lean ground chicken or turkey
- 1 tablespoon olive oil or vegetable oil
- 1 pcs red bell pepper, cored and diced
- 1.5 cups matchstick carrots, roughly chopped
- ⅓ cup chopped cilantro
- ¼ cup chopped unsalted dry roasted peanuts
- Lettuce leaves Romaine hearts, artisan Romaine, iceberg lettuce or butter lettuce all work well
- Hot sauce and/or peanut sauce for serving
Instructions
Preparation
- 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 30 seconds, then add chicken and cook, tossing and breaking up chicken occasionally until nearly cooked through (don't drain).
- Add red bell pepper and cook until just slightly softened, about 2 minutes. Add carrots, then whisk sauce mixture once more and pour into skillet.
- Cook, tossing frequently until sauce has thickened (and chicken is fully cooked through), about 1 minute, taste and season with a little salt if needed.
- Add in cilantro, green onion greens and peanuts. Serve warm over whole lettuce leaves with hot sauce, peanuts, and peanut sauce if desired.
Nutrition
Serving: 1wrapCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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