Savory Chicken Lettuce Wraps with Thai Chili Sauce
Ingredients 🛒
1 tablespoon sesame oil
¼ cup yellow or white onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced or ginger paste
10 oz ground chicken
¼ cup low-sodium soy sauce or coconut aminos
2 tablespoons Thai sweet red chili sauce
Juice of 1 lime
1 teaspoon maple syrup or honey
⅓ cup chopped cashews (raw or roasted)
¼ cup chopped scallions
¼ cup fresh cilantro, chopped
¼–½ cup shredded carrots
Sesame seeds, for garnish
1 head butter lettuce, leaves separated, rinsed, and dried
Preparing the Chicken Filling 🍳
Start by heating the sesame oil in a large skillet over medium-high heat. Add the diced onion and sauté for two to three minutes until soft and translucent. Stir in the minced garlic and ginger, cooking for another one to two minutes until fragrant. This aromatic base sets the tone for the entire dish.
Add the ground chicken to the skillet, breaking it apart with a wooden spoon as it cooks. Season lightly with salt and pepper. Cook for about three to four minutes, stirring often, until the chicken is fully cooked and lightly golden.
Making the Sauce 🥣
In a small bowl, whisk together the soy sauce (or coconut aminos), Thai chili sauce, lime juice, and maple syrup or honey. This sauce balances salty, sweet, tangy, and spicy flavors, creating the signature taste of the wraps.
Bringing Everything Together 🌶️
Pour the sauce over the cooked chicken and sprinkle in the chopped cashews. Stir well so the chicken is evenly coated, then reduce the heat to low and let everything simmer gently for about two minutes. Remove the skillet from the heat and allow the mixture to cool slightly before folding in the shredded carrots, scallions, and fresh cilantro. This preserves their freshness and crunch.
Assembling and Serving 🥬
To serve, spoon the chicken mixture into individual butter lettuce leaves. Drizzle with any extra pan sauce and sprinkle with sesame seeds. Serve immediately and enjoy these fresh, flavorful lettuce wraps.