Appe-Thai-zing Chicken Lettuce Wraps
Think san choy bow with a tasty Thai twist. Ready to eat in less than 30 mins this speedy dinner or lunch option needs to be added to your menu rotation asap!
Let me know if you give it a go x
Ready In: 25minutes
¼ cup peanut butter
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp water
1 tsp sesame oil
1 tbsp lime juice
1 tbsp olive oil
1 onion finely chopped
3 cloves garlic minced
tbsp Thai red curry paste
500g lean chicken mince
1 cup carrots shredded
200g water chestnuts diced (optional)
1 head of cos lettuce
Spring onion to garnish
Crushed peanuts to garnish
Step 1. Mix together all peanut sauce ingredients and set aside
Step 2. Heat oil in a large pan and add the onions, garlic and Thai red curry paste. Stir until red curry paste is heated through and mixed in evenly with the onions (2-3 mins)
Step 3. Add the chicken mince and cook, breaking it up with a spatula, for 5-7 mins, until no pink remains and the chicken is cooked through
Step 4. Stir in the shredded carrots and water chestnuts if using
Step 5. Pour the peanut sauce evenly over the chicken mince mixture and stir to combine. Remove from heat
Step 6. Spoon cup of the chicken mince mixture into lettuce leaf. Sprinkle with shallots and peanuts and enjoy
To Store in the Fridge:
Allow ground chicken mixture to cool completely. Portion out and store in the fridge for up to 4 days.
Re-heat till steaming hot in the microwave before serving.
Allow chicken mince mixture to cool completely, then portion out into desired serving size in the freezer.
Thaw completely before reheating in the microwave.
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