Thai Ginger 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.
You Might Also Like
More chicken & turkey recipes→
Chicken & Turkey
Zaatar Roasted Chicken with Onion and Garlic
This delicious recipe, inspired by Bon Appetit is easy and can be doubled to feed a crowd. It can be done well in advance or last minute.
July 17, 2022
Chicken & Turkey
Turkey and White Bean Smash Burgers
These burgers are unlike most turkey burgers. Because of the addition of white bean, they are so moist and delicious. You can serve them on a bun (not reflected in the nutritional analysis) or wrapped in a lettuce leaf with a slice of tomato!
June 29, 2022
Chicken & Turkey
Herbs De Provence Roasted Turkey Breast
Herb de Provence is a French aromatic herb mixture made up of thyme, rosemary, bay leaf, basil, savory, marjoram and can include lavender, fennel seeds and dries sage. It can be found in the spice section of most grocery stores.
June 25, 2022
Frequently Asked Questions
How do I make Thai Ginger Chicken Lettuce Wraps?
This Thai Ginger 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 thai ginger 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.