Description
Savory ground chicken tossed in a sweet-chili–peanut glaze, brightened with fresh cilantro and crisp veggies, all in cool lettuce cups.
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 pound ground chicken
- 4 cloves garlic, minced
- 1/2 sweet onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup carrot, shredded
- 1/2 cup finely shredded cabbage
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped (reserve some for garnish)
- 1/3 cup sweet chili sauce
- 1 tablespoon chunky peanut butter
- 1/4 teaspoon freshly grated ginger
- 2 teaspoons low-sodium soy sauce
- Crushed red pepper flakes, to taste
- Boston bib or romaine leaves, washed and separated for cups
Instructions
- Heat the oil over medium in a large skillet. Add the ground chicken, minced garlic, and chopped onion. Season with salt and pepper. Cook for 6–8 minutes until the chicken is fully cooked.
- Stir in the shredded carrot, shredded cabbage, and chopped green onions. Cook for 4–5 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the sweet chili sauce, peanut butter, grated ginger, soy sauce, and a pinch of crushed red pepper flakes. Pour the sauce into the skillet and stir to coat the mixture evenly. Fold in the chopped cilantro.
- Spoon 2–3 tablespoons of the chicken mixture into each lettuce leaf. Garnish with extra cilantro or sliced green onion and serve immediately.
Notes
For a vegetarian version, replace chicken with crumbled firm tofu or tempeh. Store leftover filling separately from lettuce to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai