Spicy Thai Chicken Lettuce Wraps

Spicy Thai Lettuce Wraps

Looking for a low carb, high protein, and ridiculously yummy weeknight meal? Boom. This is it! Believe it or not, I first found a version of this recipe in my Williams Sonoma monthly catalogue. It looked delicious, but as always, I wanted to put my own spin on it. So let’s get to it!

Build out your sauce first. Whisk together 7 tablespoons soy sauce, 2 tablespoons garlic rice vinegar, 2 tablespoons sesame oil, 1 tablespoon fish sauce, 1 tablespoon hoisin sauce, 1 teaspoon sugar, and juice from 1/2 of a lime. Set aside.

Lettuce Wrap Filling Now the filling. In a wok, heat 1 tablespoon sesame oil on medium heat. Add in 1/2 cup chopped green onions, 1 cup shredded carrots, 2 tablespoons grated ginger, 3 minced garlic cloves, and 1/2 teaspoon red pepper flakes. Toss frequently to ensure that all veggies have been kissed by the sesame oil for about 2-3 minutes. Add the ground chicken to the veggies and allow to cook for about 5 minutes until cooked thoroughly.

 

Once the chicken is completely cooked, add 2 teaspoons of sriracha and 1/2 of your sauce mixture to the wok. Stir constantly for another 1-2 minutes to ensure the chicken and veggies are coated with the sauces. Annnnd…you’re done! To serve, lay 2-3 butter lettuce leaves on a plate and pile on the ground chicken mixture. Next, top with bean sprouts, chopped fresh basil, a drizzle of extra sauce and a squeeze of fresh lime juice. So yummy, so healthy, so quick! I hope you enjoy.

Spicy Thai Chicken Lettuce Wrap

Spicy Thai Chicken Lettuce Wraps
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Healthy Dinner
Cuisine: Thai
Serves: 3-4 servings
Ingredients
  • 7 tablespoons soy sauce
  • 2 tablespoons garlic rice vinegar
  • 2 tablespoons sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 lime
  • 1 tablespoon sesame oil
  • ½ cup green onions
  • ½ cup shredded carrots
  • 1½ tablespoons grated ginger
  • 3 minced garlic cloves
  • ½ teaspoon red pepper flakes
  • 2 teaspoons sriracha
  • 1 lb ground chicken
  • butter lettuce
  • bean sprouts
  • fresh basil leaves
Instructions
  1. Mix together soy sauce, garlic rice vinegar, sesame oil, fish sauce, hoisin sauce, sugar and ½ of lime
  2. Heat 1 tablespoon sesame oil on wok
  3. Add green onions, shredded carrots, grated ginger, minced garlic cloves and red pepper flakes until fragrant
  4. Add in ground chicken and cook until no longer pink
  5. Add in ½ of sauce mixture and 2 teaspoons of sriracha, mix well
  6. Place about 3 heaping spoons on butter lettuce leaves and top with bean sprouts, fresh basil, lime juice and additional soy sauce mixture

 

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