Spicy chicken, flavoured with lime, garlic, and ginger served in lettuce cups and sprinkled with peanuts
Course: Appetizer, Main Course
Cuisine: Thai inspired
Servings: 4as an appetiser
Wok or frying pan
For the sauce
For the Chicken
2largeChicken Breasts (minced)
½teaspoonGinger Pasteor use the equivalent amount of fresh grated ginger
2TablespoonsFresh Coriander (chopped)
2TablespoonsFresh Mint (chopped)
2TablespoonsPeanuts (chopped)salted are fine (these are optional but give an authentic taste)
½smallRed onion (finely chopped)
2TablespoonsOlive Oilfor frying the chicken
Baby Gem or equivalent Lettuce Leavesfor serving
Salt to tastefor the chicken
Mix the ingredients for the sauce in a small mixing bowl until the sugar has dissolved, and set aside. See Note 2.
Heat the olive oil in a wok or frying pan and add the garlic and ginger and fry gently for 1 minute. Do not allow the garlic to brown or it will become bitter.
Add the chicken mince and fry over a gentle heat. Break it up with a wooden spoon and stir until it turns white and is cooked through. Add salt to taste.
Add the lemon juice, chilli flakes, red onion, coriander and mint leaves and stir through.
Add the sauce and stir through. Allow to simmer gently for a minute or two until the sauce has thickened.
Serve in Lettuce leaves, garnished with chopped peanuts (optional) and extra chopped mint
Adjust the chilli to your own taste.This dish can be served as a starter (as per the recipe above), or you can serve it as a main meal over rice. In this case, you will need to increase the ingredients for the sauce as follows:
1½ cups water
3 Tablespoons Lime Juice
3 Tablespoons Fish Sauce
1½ Tablespoons Brown Sugar
2 teaspoons cornflour
The calories have been calculated based on this dish being served as a started to 4 people, and are for 1 serving.
Thai Lettuce Cups first appeared on foodleclub.com on 29 May 2019