Savory Chicken Lettuce Wraps (Print Version)
# Ingredients:
→ Main Components
01 -
1 tablespoon sesame oil
02 -
60 grams yellow or white onion, diced
03 -
2 cloves garlic, minced
04 -
1 tablespoon fresh ginger, minced or ginger paste
05 -
280 grams ground chicken
→ Sauce and Seasonings
06 -
60 millilitres low-sodium soy sauce or coconut aminos
07 -
2 tablespoons Thai sweet red chili sauce
08 -
Juice of 1 lime
09 -
1 teaspoon maple syrup or honey
→ Finishing Touches
10 -
45 grams cashews, chopped (raw or roasted)
11 -
25 grams scallions, chopped
12 -
10 grams fresh cilantro, chopped
13 -
30–60 grams carrots, shredded
14 -
Sesame seeds for garnish
15 -
1 head butter lettuce, leaves separated, rinsed, and dried
# Instructions:
01 -
Heat sesame oil in a skillet over medium-high heat. Add diced onion and cook for 2–3 minutes until softened and translucent. Incorporate minced garlic and ginger, stirring continuously for an additional 2 minutes.
02 -
Add ground chicken to the skillet, using a wooden spoon to break it into small pieces. Season lightly with salt and pepper. Cook for 3–4 minutes until evenly browned and fully cooked through.
03 -
In a separate bowl, whisk together the soy sauce, Thai sweet red chili sauce, lime juice, and maple syrup or honey until well blended.
04 -
Pour the blended sauce mixture over the cooked chicken. Add the chopped cashews. Stir thoroughly to coat all ingredients and reduce heat to low. Let simmer for 2 minutes, then remove from heat and allow to cool slightly.
05 -
Once slightly cooled, fold in shredded carrots, scallions, and chopped cilantro, mixing until evenly distributed.
06 -
Spoon a generous portion of the chicken mixture into each butter lettuce leaf. Drizzle with extra pan sauce if desired and finish with a sprinkle of sesame seeds. Serve wraps immediately.
# Notes:
01 -
For extra crunch, use roasted cashews and chill the lettuce leaves just before assembling.