Thai Chicken Lettuce Wraps
Ingredients
- 2 tbsp sesame oil
- 1 kg chicken mince
- salt and pepper
- 2 tbsp fish sauce
- Juice of 2 limes plus extra to garnish
- 1 tsp coconut sugar
- 4 spring onions, finely chopped
- 1 large cucumber, watery centre removed and finely diced
- 1-2 red chillies, finely chopped
- 1 tbsp fresh ginger, grated
- 1/3 cup fresh coriander, finely chopped
- 1/3 cup fresh mint leaves, chopped
- 1/2 cup peanuts, dry roasted in a pan till lightly browned and roughly chopped
- lettuce leaves to serve, such as iceberg or romaine
Preparation
Add the oil to a large frying pan over high heat. Cook the chicken, stirring regularly and breaking it up, until it's cooked through. Tip it into a colander and let it cool and drain for five minutes while you prepare the rest.
Pour the fish sauce, lime juice, and sugar into a large bowl and mix until the sugar is dissolved.
Add the spring onions, cucumber, chilli, ginger, coriander, and peanuts and mix through. Add the chicken and stir it through. Taste and adjust to get it to your liking.
Arrange the lettuce leaves on a serving dish and place a couple of spoonfuls of chicken into each one.
Tips
Don't try to be neat with this dish; just pick up a leaf and take a bite.
You can use chicken breast, thigh, or a combination for the mince, depending on your preference for calories and flavor.
