Thai Chicken Lettuce Wraps

05.09.2016

Thai Chicken Lettuce Wraps | Cooking Classy

I told you I was on a Thai food kick. In case you missed the other two recipes I recently shared there’s these Thai Basil Beef Bowls and this Thai Slaw with Peanut Dressing so be sure to try those out too! These Thai Chicken Lettuce Wraps are everything I’d hoped they’d be and then some! They are so flavorful and easy to throw together and they have the perfect crunch factor! I don’t usually do lettuce wraps for dinner because they aren’t filling enough for me, but these are so happening all the time for dinner (I’ll probably just serve them with a side of rice for a more filling meal – because I need my carbs).

You can adjust the sauce here to suite your taste. If you love fish sauce add more, if you want them salty you can use regular soy sauce. If you love heat load them up with the Sambal Oelek, like I did (the stuff is amazing!). Whatever you do I don’t recommend leaving out any ingredients, everything comes together perfectly here to create a truly tasty, satisfying, veggie and chicken filled lettuce wrap that’s perfect for serving any day of the week!

Thai Chicken Lettuce Wraps | Cooking Classy Thai Chicken Lettuce Wraps | Cooking Classy

Thai Chicken Lettuce Wraps

Yield: about 4 servings

Thai Chicken Lettuce Wraps

Ingredients

    Sauce
  • 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
  • Filling
  • 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

Directions

  • 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.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/thai-chicken-lettuce-wraps/

15 comments

  • SaraLily: Mmmm these look delicious and fairly simple to make! Love a quick Asian inspired dinner! May 10, 2016 at 7:12am Reply

  • Carina Simeon: OmG, we, who spend each year, if possible, a whole months in Bangkok, looooooove your Thai Kick. I want, no: must go to kitchen and make now, your post of today – looks so very delicious. Thank you. May 10, 2016 at 8:14am Reply

  • Megan @ Pip and Ebby: I love Thai food and these lettuce wraps look amazing! Yum! May 10, 2016 at 7:53pm Reply

  • Pat Dohaney: Such lovely art work for a scrumptious meal. Thank you. May 15, 2016 at 6:12am Reply

  • Katherine Johnson: Made this tonight for dinner and it was delicious! I used ground turkey, doubled the recipe, and served it with jasmine rice. We’ll use the leftovers for rice bowls tomorrow. Thank you, Jaclyn! May 15, 2016 at 8:30pm Reply

    • Jaclyn: Im so glad you enjoyed this recipe Katherine! Thanks for letting me know :)! May 15, 2016 at 11:30pm Reply

  • Jennifer Larson: Made these for dinner last night, they were delicious! Even the kids loved them! I used diced chunks of chicken tenderloins instead of ground chicken, and added more peppers, just because my family loves peppers. Wish we had leftovers, but we ate them ALL!!
    Thank you Jaclyn, your blog is my favorite! May 19, 2016 at 11:04am Reply

    • Jaclyn: So glad you you and yours loved them! May 19, 2016 at 4:11pm Reply

  • Farid Ramiz: thanks May 29, 2016 at 9:25pm Reply

  • Ivonne Tillman: I am making these tonight, super excited on how it turns out, looks delicious! ! June 7, 2016 at 6:33pm Reply

  • Jackie: If I substitute Oyster sauce for the Fish sauce will it make a big difference? Or what if it is omitted? July 25, 2016 at 12:34am Reply

  • Nicki: This is one of our favourite recipes EVER! I first made them a couple of months ago. My husband loved them so much he made them for a work pot luck and then again last night when we had guests over for dinner. Instead of serving the Samuel Oelek on the side, he just dumped a bunch in and hoped everyone liked spicy! Everyone asked for the recipe. August 1, 2016 at 2:13pm Reply

    • Jaclyn: So glad it was enjoyed Nicki! Thanks for leaving a comment! August 1, 2016 at 3:13pm Reply

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