Thai · Dinner
Thai Lettuce Wrapped Chicken
Ground chicken thigh is stir-fried with garlic, chili and lime until browned, then tossed with fish sauce and toasted peanuts. Spooned into crisp lettuce cups with mint, cilantro and cucumber, this larb-style wrap delivers richness from coconut oil and peanuts instead of starch or sugar.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
428Calories
39.4gProtein
29.8gFat
9.8gCarbs
3.6gSugar
2.9gFiber
1541mgSodium
200mgChol
10.7gSat Fat
820mgPotassium
75mgCalcium
2.9mgIron
0.6mcgVitamin B12
25mgVitamin C
Goes well with
Dry Riesling or Sauvignon Blanc
local
Thai Iced Tea (Cha Yen)
international
gluten-free
low-carb
protein-rich
low-calorie
keto
Instructions
1
Prep
Mince the garlic and slice the chili; chop the peanuts and separate lettuce leaves into cups on a plate.
2
Sear
Heat coconut oil in a wok over medium-high until shimmering, add chicken, breaking into crumbles, and cook 5-6 minutes until browned and cooked through.
3
Finish
Remove from heat, stir in fish sauce, lime juice, zest and white pepper, then fold in scallions, mint, cilantro and half the peanuts.
4
Plate
Spoon chicken into lettuce cups, top with cucumber slices and remaining peanuts, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g ground chicken thigh
- 2 tbsp2 tbsp coconut oil
- 4 cloves4 cloves garlic
- 22 small red chili
- 4 tbsp4 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp lime zest
- 4 tbsp4 tbsp roasted unsalted peanuts
- 44 scallions
- 4 tbsp4 tbsp fresh mint leaves
- 4 tbsp4 tbsp fresh cilantro leaves
- 60g60g cucumber
- 88 large lettuce leaves
- 1/4 tsp1/4 tsp ground white pepper
