Thai Chicken Lettuce Wraps


3 Tbsp low-sodium soy sauce
2 Tbsp fish sauce
2 1/2 Tbsp brown sugar
2 Tbsp lime juice
1/2 tsp sesame oil
2 tsp cornstarch
5 green onions, light parts and green parts kept separate
1 Tbsp minced garlic
1 Tbsp minced ginger
1 1/2 lbs 92% lean ground chicken
1 Tbsp olive or vegetable oil
1 red bell pepper, cored and diced
1 1/2 cups matchstick carrots, roughly chopped
1/3 cup chopped cilantro
1/2 cup roughly chopped unsalted dry roasted peanuts
Sambel Oelek, for serving (optional)
Iceberg lettuce, for serving

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 and darker portions of green onions, 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 desired. Add in cilantro, green onion greens and peanuts. Serve warm over whole lettuce leaves with Sambal Oelek if desired.

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