Chiang Mai Chicken in Lettuce Cups Recipe

Name: Chiang Mai Chicken in Lettuce Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 2 teaspoons minced galangal or fresh ginger; 1 clove garlic, minced; 1 fresh red or green chili, preferably Thai, finely sliced (deseeded if you prefer less heat); 1/2 lb (250 g) ground chicken; 1/2 cup (75 g) canned chopped water chestnuts, rinsed and drained; 1 tablespoon finely chopped fresh coriander leaves (cilantro); 1 tablespoon finely chopped green onion (scallion), white and green parts; 1 tablespoon minced lemongrass; 1 tablespoon fish sauce (nam pla); 1 teaspoon crushed red pepper; Salt and freshly ground black pepper; 8 large butter lettuce leaves; Ginger Lime Dipping Sauce

Servings: persons

2 tablespoons oil
2 teaspoons minced galangal or fresh ginger
1 clove garlic, minced
1 fresh red or green chili, preferably Thai, finely sliced (deseeded if you prefer less heat)
1/2 lb (250 g) ground chicken
1/2 cup (75 g) canned chopped water chestnuts, rinsed and drained
1 tablespoon finely chopped fresh coriander leaves (cilantro)
1 tablespoon finely chopped green onion (scallion), white and green parts
1 tablespoon minced lemongrass
1 tablespoon fish sauce (nam pla)
1 teaspoon crushed red pepper
Salt and freshly ground black pepper
8 large butter lettuce leaves
Ginger Lime Dipping Sauce

1
To Make the Lettuce Wraps:
2
Heat oil in a wok or skillet on moderately high heat.
3
Add galangal, garlic, and chili and stir-fry until fragrant, about 30 seconds.
4
Add ground chicken and stir-fry for 4 minutes.
5
Add water chestnuts and stir-fry for 2 minutes.
6
Add fresh coriander leaves, green onion, lemongrass, fish sauce, crushed red pepper, and stir-fry for 30 seconds.
7
Season with salt and pepper.
8
Transfer to a serving bowl.
9
Serve chicken mixture with lettuce leaves and Ginger Lime Dipping Sauce, allowing guests to form their own wraps.
10
To Make the Dipping Sauce:
11
Bring sugar and water to a boil in a saucepan, stirring to dissolve the sugar.
12
Cool slightly.
13
Mix 1/4 cup (65 ml) of the syrup with the ginger, lime juice, vinegar, fish sauce, and chili in a small bowl.
14
Transfer to a small serving bowl.
15
Discard the remaining syrup.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons oil, 2 teaspoons minced galangal or fresh ginger, 1 clove garlic, minced, 1 fresh red or green chili, preferably Thai, finely sliced (deseeded if you prefer less heat), and more.

Yes, Chiang Mai Chicken in Lettuce Cups falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiang Mai Chicken in Lettuce Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions