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.

No additional tips available.

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

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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.

Chiang Mai Chicken in Lettuce Cups

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