Recipe: Thai Chicken Lettuce Wraps
2 tsp cornstarch
3 tbsp water
2 tsp freshly squeezed lime juice
2 tbsp fish sauce
2 tsp brown sugar
2 tsp Sriracha
2 tsp soy sauce or tamari (if you are gluten free)
2 tbsp peanut, grapeseed or canola oil
2 tbsp fresh ginger, finely chopped or 1/2 tsp dried ground ginger
2 garlic cloves, finely chopped
½ red onion, finely chopped
2 carrots, finely chopped
1 lb ground chicken, turkey, pork, lamb or beef
⅓ cup chopped cilantro
1 head butter lettuce or romaine hearts (you will need about 8 small to medium leaves)
sliced green onion
In a small bowl, whisk the cornstarch with the water. Next, whisk in the lime juice, fish sauce, brown sugar, Sriracha and soy sauce (tamari). Set aside.
Heat the oil in a 10 inch cast iron or your favorite skillet over medium heat. Add the onions and cook a few minutes, until they become fragrant. Add the garlic and ginger cook another 1 minutes. Add the carrots, cook 2 minutes.
Increase the heat to medium high and add the ground chicken. Mix in the chicken and make sure to chop it into small pieces as it cooks. Once the chicken is white and has almost cooked through, about 4-5 minutes, pour in the sauce and mix well to combine. Cook for 1 minute until the sauce thickens a bit. Mix in the cilantro.
Remove the skillet from the heat. Arrange the lettuce leaves on a large serving plate. Spoon the chicken filling into the lettuce leaves. Top with any of the serving suggestions. Serve immediately.
~ Marla Meridith