Ginger Sesame Chicken Lettuce Wraps Recipe
This is the perfect fast and easy weeknight meal. Especially if you have a batch of the Spicy Thai Paste ready ahead of time.
Ingredients
- For the Spicy Thai Paste (makes ½ cup,
- you will need ONLY ¼ cup for this
- recipe)
- 1 bunch of cilantro stems and roots (no
- leaves), washed well
- 1 fresh long red chili pepper
- 3 cloves garlic
- 1-inch piece of fresh ginger
- ½ tsp. sea salt
- For the Sauté
- 1 ½ tbsp. grape seed oil
- ½ tbsp. sesame oil
- 1 pound minced chicken
- 1 227-ml can water chestnuts, drained and
- sliced in rounds
- 2 tbsp. Coco Natura Marinade*
- For the Lettuce Wraps
- 1 head Boston lettuce or green leaf lettuce,
- whole leaves, washed or mu shu pancakes
- (sometimes called mu shu shells, found in the
- freezer section of an asian market)
- 4 green onions, minced
- ½ cup chopped cilantro leaves
- 1 lime, cut in wedges
Instructions
- 1
Make the For the Spicy Thai Paste: In a food processor, mince the cilantro stems/roots, chili pepper, garlic, ginger and sea salt together, set aside ¼ cup and freeze the remainder (makes a second ¼ cup batch) for a second use.
- 2
Make the Sauté: In a large fry pan, add oils, heat until shimmering. Add the reserved ¼ cup of the Spicy Thai Paste and sauté until fragrant and golden, about 2 minutes.
- 3
Add the minced chicken, using a fork or a spatula toss in oil breaking up and larger pieces as it brown and cooks through, about 3-5 minutes. Add the water chestnuts, toss to heat through. Add the Coconut Secret Marinade, toss to coat, turn heat off.
- 4
For the For the Lettuce Wraps: Scoop a large spoonful of chicken mixture into each lettuce cup, top with minced green onion, cilantro and a squeeze of lime, enjoy! Serves 3-4 * I buy the Coco Natura Marinade at my local health food store or grocery store, but if you cant find it or don’t want to find it ;), mix the same amount of low sodium tamari, soy sauce or coconut aminos with 1 tablespoon of seasoned rice vinegar (or 1 tsp. of coconut sugar and 1 tbsp. UNSEASONED rice vinegar) and 1 clove garlic minced.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Ginger Sesame Chicken Lettuce Wraps?
This Ginger Sesame Chicken Lettuce Wraps recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 24 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this ginger sesame chicken lettuce wraps ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.