Thai Chicken Lettuce Wraps
A light and refreshing Thai-inspired lunch option with savory ground chicken served in crisp lettuce cups.
Ingredients
- about 450 g Ground chicken
- 1 can Water chestnuts
- 1 cup Carrots
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 teaspoon Sesame oil
- 1/4 cup Green onions
- 1 head Butter lettuce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 30.48 cm skillet over medium heat (176.7°C/175°C) and add the 1 teaspoon of sesame oil.
- 2Add the 2 cloves of minced garlic and the 1 teaspoon of grated ginger to the skillet and cook for 1 minute, or until you can smell their fragrance.
- 3Add the about 450 g of ground chicken to the skillet. Cook, breaking it up with a spoon, for 8-10 minutes, until it is no longer pink and is cooked through. The internal temperature should reach 74°C.
- 4Stir in the 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of honey. Cook for 2 minutes, stirring to combine.
- 5Add the 1 can of drained water chestnuts and the 1 cup of shredded carrots. Cook for 5 minutes, stirring occasionally, until the carrots are slightly tender.
- 6Stir in the 1/4 cup of chopped green onions.
- 7Separate the leaves from the 1 head of butter lettuce to create cups. Spoon the chicken mixture into the butter lettuce cups and serve immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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