Eating something low-carb is not one of my life goals, but when you can make something awesome and easy like these Chicken Lettuce Wraps, why not? Every single time I make the dish, I find myself 1) packing too much of the chicken filling into the soft buttery lettuce and they always end up bursting and the sauce runs down through my fingers. 2) scraping the bottom of the pan for those little bits of chicken and licking the wooden spatula like when you lick the cake batter bowl.
I ordered them all the time at PF Chang, Kona and one of our local Thai restaurants, which I’m not sure why they serve it there since it’s not really Thai food. Kind of like when you go to a Japanese restaurant or Vietnamese and they have Pad Thai on the menu. Of course, I am being a Thai snob, always roll my eyes when I see it on the non-Thai restaurant’s menu and thinking to myself, this is not a Thai restaurant, how dare they serve Thai food! Do they really know how to make good Pad Thai… blah blah blah in my head. Next thing you know, I order it. ha ha My point is, it doesn’t matter. If it looks good, tastes good, I’m in! By the way, I’ve got a Pad Thai recipe too. If you want to try to make it, here is the link to the recipe, Pad Thai.
Back to these Chicken Lettuce Wraps, they are not just healthy, they are delish and easy to make. If you are a vegetarian, you can substitute chicken with mushrooms and I’d use something meaty like Cremini (Baby Bella) mushrooms. I also like to serve it with Thai Sweet Chili Sauce
Let’s cook some food!
First, make the seasoning sauce. In a small bowl, combine light soy sauce (or Golden Mountain Seasoning Sauce
Set aside.
In a large skillet, heat vegetable oil over medium-high heat. When it’s hot, add minced garlic. Stir a few times.
Add chopped onion, cook until translucent.
Add ground chicken, break it up into small pieces. Cook until no longer pink 5-6 minutes.
Add the seasoning sauce. Stir until combined.
Add chopped green onions, stir quickly a few times.
Serve in a cup of lettuce like bib (butter) lettuce, iceberg lettuce or romaine with roasted chopped cashews (or peanuts) on top and Thai Sweet Chili Sauce
I really hope you give this Chicken Lettuce Wraps recipe a try, the recipe card is below. And if you have any comments, tips or tricks, please share with me in the comment box below.
- 1 lb. ground chicken
- 4 garlic cloves, minced
- ½ yellow onion, chopped
- 1 head of lettuce (bib, or iceberg or romaine)
- 2 green onion, chopped
- cilantro to garnish (optional)
- 2-3 tablespoons roasted unsalted cashews (or peanuts), chopped
- 2 tablespoons vegetable oil (or canola oil)
- 3 tablespoons Golden Mountain Seasoning Sauce (or light soy sauce)
- 2 tablespoons Agave (or sugar)
- 1 teaspoon pepper
- ½ teaspoon Fish Sauce (optional)
- Thai Sweet Chili sauce
- First, make the seasoning sauce. In a small bowl, combine light soy sauce (or Golden Mountain Seasoning Sauce), Oyster Sauce, Fish Sauce (optional), Agave (or sugar) and pepper. Set aside.
- In a large skillet, heat vegetable oil over medium-high heat. When it's hot, add minced garlic. Stir a few times. Add chopped onion, cook until translucent.
- Add ground chicken, break it up into small pieces. Cook until no longer pink 5-6 minutes.
- Add the seasoning sauce. Stir until combined.
- Add chopped green onions, stir quickly a few times.
- Serve in a cup of lettuce with roasted chopped cashews (or peanuts) on top and Thai Sweet Chili sauce. You can also garnish with some cilantro leaves (optional).
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