Name: Thai Larb Chicken Lettuce Cups Vibrant Real Way to Make a Fresh New Dinner
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 tsp cornflour or cornstarch OR 2 tbsp uncooked rice any rice is fine Note 1; 3 tbsp water; 2 1/2 tbsp lime juice 1 to 2 limes; 2 tbsp fish sauce; 2 tsp brown sugar; 2 tbsp peanut oil or other high smoke point cooking oil; 1 tbsp fresh ginger grated or very finely chopped; 2 garlic cloves large minced; 1 lemon grass stalk white and very pale green part only finely chopped Note 2; 2 Thai or birds eye chilli deseeded and finely chopped adjust to taste; 1 lb 500g chicken mince ground chicken OR pork; 1/2 red onion cut into 4 wedges then finely sliced; 1/3 cup coriander or cilantro leaves plus extra to garnish; 1/3 cup mint leaves plus extra to garnish; 3 tbsp crushed peanuts optional; 6 – 8 small to medium lettuce leaves I used baby cos or romaine Note 3; Extra lime wedges chilli

Description

Thai Larb Chicken Lettuce Cups are a perfect easy dinner for any weeknight. This family dinner recipe features minced chicken lettuce wraps bursting with fresh Thai flavors in every bite. Try this Thai ground chicken recipe for a quick and vibrant meal.

Ingredients

Scale

2 tsp cornflour or cornstarch OR 2 tbsp uncooked rice any rice is fine Note 1
3 tbsp water
2 1/2 tbsp lime juice 1 to 2 limes
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp peanut oil or other high smoke point cooking oil
1 tbsp fresh ginger grated or very finely chopped
2 garlic cloves large minced
1 lemon grass stalk white and very pale green part only finely chopped Note 2
2 Thai or birds eye chilli deseeded and finely chopped adjust to taste
1 lb 500g chicken mince ground chicken OR pork
1/2 red onion cut into 4 wedges then finely sliced
1/3 cup coriander or cilantro leaves plus extra to garnish
1/3 cup mint leaves plus extra to garnish
3 tbsp crushed peanuts optional
6 – 8 small to medium lettuce leaves I used baby cos or romaine Note 3
Extra lime wedges chilli

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Instructions

Combine water with cornflour or rice powder until smooth then mix in lime juice fish sauce and brown sugar and put aside.
Warm peanut oil in a wok or heavy frying pan over medium high heat and add ginger garlic lemongrass and chilli then sauté for about 45 seconds to a minute until fragrant being careful not to burn the garlic.
Add the chicken mince raise heat to high and cook while breaking the meat into small pieces until it changes color and is nearly cooked about 3 to 4 minutes.
Pour in the prepared sauce and stir through for another 45 seconds to a minute until the sauce thickens and coats the chicken.
Take the pan off the heat then mix in the sliced onion coriander and mint.
Serve the mixture in a bowl with lettuce leaves crushed peanuts extra herbs and lime wedges so everyone can assemble their own wraps.

Notes

For thickening the sauce traditionally toasted ground rice is used although cornstarch or cornflour can be a quicker substitute
Use fresh lemongrass removing tough outer layers or paste if preferred
Lettuce type can be soft or crisp depending on your preference with a natural cup shape preferred

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Stir Fry
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 238g
Calories: 351cal
Sugar: 2.4g
Sodium: 559mg
Fat: 21.4g
Saturated Fat: 5g
Trans Fat: 0.1g
Carbohydrates: 13g
Fiber: 1.9g
Protein: 28g
Cholesterol: 130mg