Thai Chicken Lettuce Wraps Recipe

Prep aromatics and vegetables

Mince the garlic, grate the ginger, finely chop the shallot, thinly slice the white parts of the green onions separately from the greens, dice the red bell pepper, julienne or grate the carrot, and chop the water chestnuts. Measure out the soy, fish sauce, brown sugar, lime juice and chili sauce.

Cook aromatics

Heat 1 tbs vegetable oil in a large skillet over medium-high heat until shimmering. Add the minced garlic, grated ginger and chopped shallot and cook, stirring, for 30–45 seconds until fragrant but not browned.

Brown the chicken

Add the ground chicken to the skillet, breaking it into small pieces with a spatula. Cook for 5–7 minutes until the chicken is cooked through and starting to brown, stirring occasionally.

Add vegetables

Stir in the white parts of the green onions, diced red bell pepper, grated carrot and chopped water chestnuts. Cook for 2–3 minutes more until vegetables soften slightly but retain some crunch.

Season and finish

Stir in 3 tbs soy sauce, 1 tsp fish sauce, 1 tsp brown sugar, 1 tbs lime juice, 1 tsp chili garlic sauce, 1 tsp sesame oil and 1 tsp black pepper. Cook for another 1–2 minutes to combine and allow flavors to meld. Taste and adjust: add a splash more soy for saltiness, more lime for brightness, or more chili for heat.

Add herbs and nuts

Remove the skillet from heat. Stir in 2 tbs chopped cilantro, 1 tbs chopped mint (if using), and 2 tbs crushed peanuts. Let the filling rest for 2 minutes so juices redistribute.

Prepare lettuce leaves: separate and rinse the lettuce leaves, then pat them dry thoroughly with paper towels or spin in a salad spinner. Arrange on a large platter for assembly.

Assemble toppings: place cucumber matchsticks and bean sprouts in small bowls for self-service. Cut lime into wedges and set aside.

Assemble wraps: spoon about 2–3 tablespoons of the warm chicken filling into the center of each lettuce leaf. Top with a few cucumber sticks, a small handful of bean sprouts, a sprinkle of extra crushed peanuts and a few sliced green onion greens. Squeeze a little lime over the filling before folding the lettuce around it.

Make the sauce: whisk together 2 tbs peanut butter and 2 tbs warm water until smooth. Stir in 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp honey and 1/2 tsp chili garlic sauce. Adjust thickness with a little more warm water if needed. Transfer to a small bowl for dipping.