Everyone loves the lettuce wraps from a certain chain restaurant…Many have tried to recreate them, but I think there is no need after finding this recipe. It’s fast, easy, and better than any restaurant wrap! Maybe I am biased because we used beautiful lettuce from our garden. Regardless, what a healthy and fun at-home meal!
Lemongrass Ginger Chicken in Lettuce Cups
adapted from Sunset
serves 4 (12-16 lettuce cups)
- 1 pound ground chicken
- 1 tablespoon plus 1 tsp. Thai or Vietnamese fish sauce
- 1/2 teaspoon sugar
- 3 tablespoons minced ginger, divided
- 1/4 cup hoisin sauce
- 1 tablespoon lime juice
- 2 teaspoons peanut butter, chunky or smooth
- 3 tablespoons grapeseed or vegetable oil
- 2 garlic cloves, chopped
- 1 medium carrot, diced
- 2 green onions, chopped
- 2 tablespoons minced lemongrass
- 1 or 2 jalapeño chiles, chopped
- 3/4 cup finely diced cucumber
- 1/2 cup salted roasted peanuts, chopped
- 12 lettuce-leaf “cups,” using iceberg or butter lettuce, or a mix
- Mix chicken with 1 tbsp. fish sauce, the sugar, and 2 tbsp. ginger in a small bowl; set aside. In another small bowl, stir hoisin sauce with lime juice, peanut butter, and remaining 1 tsp. fish sauce until smooth; set sauce aside.
- Heat a large frying pan over medium-high heat. Swirl in oil. Add garlic and remaining 1 tbsp. ginger and cook until fragrant. Add chicken and cook, stirring and breaking up chunks, until no longer pink, 1 1/2 to 2 minutes. Add carrot, lemongrass, and chiles and cook until chicken is cooked through, about 1 minute more. Add cucumber, green onions, and peanuts and stir to combine. Add salt to taste. I added a bit of the hoisin sauce mixture to the chicken to spice it up. Transfer to a serving bowl.
- To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold up, and eat with your hands.