For a quick weeknight meal, try these tasty and nutritious Thai Chicken Lettuce Cups. They are flavorful and satisfying as a main course or appetizer. Your taste buds will be delighted by the combination of crunchy veggies, flavorful spices, and ground chicken wrapped in crisp lettuce leaves.
Ingredients: 1 lb ground chicken. 2 tablespoons vegetable oil. 1 small onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon fish sauce. 1 tablespoon oyster sauce. 1 tablespoon brown sugar. 1 red bell pepper, diced. 1/2 cup water chestnuts, chopped. 1/4 cup cilantro leaves, chopped. 8-10 large lettuce leaves such as iceberg or butter lettuce. Lime wedges for garnish. Crushed peanuts for garnish. Sriracha sauce for serving.
Instructions: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion, minced garlic, and minced ginger. Stir-fry for 1-2 minutes until fragrant. Add ground chicken to the skillet and cook until it's no longer pink, breaking it apart as it cooks. In a small bowl, mix together soy sauce, fish sauce, oyster sauce, and brown sugar. Pour this sauce mixture over the cooked chicken and stir-fry for 2-3 minutes. Add diced red bell pepper and chopped water chestnuts to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp. Remove the skillet from heat and stir in chopped cilantro leaves. To serve, spoon the Thai chicken mixture into large lettuce leaves, creating cups. Garnish with lime wedges, crushed peanuts, and a drizzle of Sriracha sauce. Enjoy your Thai Chicken Lettuce Cups!
Prep Time: 15 minutes
Cook Time: 15 minutes
Lymington Open Gardens