Thai · Lunch
Thai Lettuce Wrapped Chicken
Thai lettuce wraps built on ground chicken and diced chicken breast simmered with garlic, ginger, and fish sauce, sharpened with lime juice and chili, folded into crisp lettuce cups with peanuts and a soft-boiled egg. High-protein, low-carb, finished with fresh mint and cilantro.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
490Calories
53.8gProtein
22.1gFat
17.4gCarbs
5.8gSugar
5.2gFiber
1290mgSodium
298mgChol
5.2gSat Fat
850mgPotassium
95mgCalcium
3.8mgIron
1mcgVitamin B12
18mgVitamin C
Goes well with
Sauvignon Blanc or light lager beer
local
Thai iced tea (cha yen)
international
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Mince the garlic and ginger, slice the shallot, scallion, and chili, dice the chicken breast, and chop the herbs and peanuts.
2
Boil
Lower the egg into simmering water over medium heat and cook 6 minutes for a soft-boiled set, then chill and peel.
3
Sauté
Heat the oil in a skillet over medium-high heat, add the ground and diced chicken, breaking up clumps, and cook 6 to 8 minutes until no pink remains.
4
Toss
Off heat, stir in fish sauce, lime juice, sugar, garlic, ginger, chili, shallot, and scallion, then fold in toasted crushed rice and herbs.
5
Plate
Spoon the chicken mixture into lettuce cups, scatter peanuts and remaining herbs on top, and serve with the halved egg alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground chicken
- 3.6 oz100g chicken breast
- 22 large eggs
- 4 tbsp4 tbsp peanuts
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 fresh red chili
- 4 tbsp4 tbsp shallot
- 44 scallions
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 2 tsp2 tsp vegetable oil
- 88 large lettuce leaves
- 2 tbsp2 tbsp jasmine-rice-cooked
