In my efforts to eat healthy some days are more successful than others. This meal was probably the healthiest one I made all week, and definitely one of the tastiest as well. It was a huge hit with the kids too.
If you don’t like it spicy, you will want to reduce or eliminate the Thai or serrano peppers. Made according to the recipe, these definitely have a bit of a kick!
One note on ground chicken: I typically don’t like to buy it. For some reason it seems to always have a bit of a mysterious gritty texture that I don’t enjoy. Unless you are close friends with the guy at the meat counter, there is no way to know exactly what is ground up in there. Instead I buy chicken thighs and grind them up myself in my food processor. A few pulses is all it takes. It results in a coarser, juicier texture which I like, and no weird grit! Plus you have the advantage of choosing exactly what parts of the chicken you want to eat. I usually opt for thighs since I find them a bit more flavorful. That being said, if you’re in a hurry or just don’t want to mess with it, by all means buy ground chicken instead.
Not a fan of lettuce wraps? Admittedly they are a little messy but I love them. However, once you’ve made this mixture there is no reason you couldn’t put it in a wrap, tortilla, rice paper, pepper half or pita pocket. Or just dig in with a fork. Whatever conveyance you choose, these are just plain yummy!
Thai Chicken Lettuce Wraps
(adapted from Cooking Light)
4 tsp. canola oil, divided
1/2 cup minced shallots
1/2 cup (or more) thinly sliced red bell pepper
4-5 cloves garlic, minced
1 pound chicken thighs (or ground chicken)
2 Thai or serrano chiles, minced (less if you don’t like it spicy)
1 tbsp. fish sauce
2 tsp. brown sugar
2 tsp. soy sauce
1/4 tsp. black pepper
1 cup basil leaves, coarsely chopped or torn
1 tbsp. lime juice
Large lettuce leaves (I like to use butter lettuce for this since the leaves are sort of bowl-shaped)
Cut chicken into chunks and add to a food processor.
Pulse until coarsely ground.
Heat a large nonstick skillet over medium-high heat. Add 2 tsp. oil to pan; swirl to coat. Add shallots and sauté 2 minutes. Add bell pepper; sauté one minute. Add garlic and cook for another 30 seconds. Remove shallot mixture from pan and set aside.
Add remaining 2 tsp. oil to pan; swirl to coat. Add chicken. Cook and stir 5 minutes or until browned, crumbling with your stirring utensil as it cooks. Drain well if there is extra juice in the pan. Reduce heat to medium. Add chiles; cook one minute. Add shallot mixture back in. Stir in fish sauce, brown sugar, soy sauce and black pepper. Cook one minute or so until everything is heated through and combined well. Remove pan from heat. Stir in basil leaves and lime juice.
Serve in lettuce leaves with lime wedges or just dig in with a fork!