Ingredients: |
Ingredients: 1 Tbsp sesame oil
1/4 onion, diced (yellow or white)
2 cloves of garlic, minced
1 Tbsp fresh minced ginger (paste works too)
10 oz ground chicken
1/4 cup low-sodium soy sauce
2 Tbsp Thai sweet red chili sauce
Juice of 1 lime
1 tsp honey (or agave)
1/3 cup cashews
1/4 cup scallions chopped
1/4 c fresh cilantro
1/4-1/2 cup carrots, shredded
Sesame seeds for topping
1 head butter lettuce (or romaine) - leaves removed, rinsed and dried
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Directions: |
Directions:1. Make the garlic, ginger pan sauce. Heat up a pan to medium high heat and add 1 Tbsp sesame oil. Once the oil is hot, add in the 1/4 cup of onions. Toss and let cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the 2 cloves of garlic and 1 Tbsp of ginger. Toss that all together and let it cook for 2 minutes.
2. Cook the chicken. Add the 10 oz of ground chicken to the pan, tossing it in the pan sauce while breaking it up with a wooden spoon or spatula. Season the chicken with a little salt and pepper and let it cook until it starts to turn golden brown and there is no more pink, about 3-4 minutes.
3. Make the thai chili sauce. Meanwhile into a small bowl, add and mix the 1/4 cup soy sauce, 2 Tbsp chili sauce, lime juice, and1 tsp honey.
4. Add the sauce to the chicken. Sprinkle the chopped 1/3 cup cashews over the chicken in the pan and pour in the sauce. Toss that all together, reduce the heat to low and let that all cook for 2 more minutes. Remove the pan from the heat and let it cool for a few minutes, then stir in the 1/2 cup carrots, 1/4 cup chopped scallions and 1/4 cup cilantro.
5. Assemble the lettuce wraps. To assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds. Continue until you have made all of the lettuce wraps. |
This recipe for Thai Chicken Lettuce Wraps is from