Spicy Thai Chicken Lettuce Cups

Spicy Thai Chicken Lettuce Wraps


  •  2 tablespoons thinly sliced fresh lemongrass (pale yellow parts only)
  •  2 tablespoons thinly sliced fresh ginger
  •  12 ounces skinless, boneless chicken breast, cut into 2-inch pieces
  •  1 teaspoon toasted sesame oil or olive oil
  •  1 teaspoon cold water
  •  1/3 cup lime juice
  •  2 teaspoons fish sauce, such as Red Boat brand
  •  1 -1 1/2 teaspoons Asian chili sauce, such as Sriracha brand
  •  1 cup coarsely chopped red cabbage
  •  1/2 cup fresh sugar snap peas, thinly sliced crosswise
  •  1/2 cup thinly sliced red onion (1 medium)
  •  1/2 cup finely chopped red sweet pepper (1 small)*
  •  1/2 cup thinly sliced green onions (4)
  •  1/2 cup lightly packed snipped fresh mint
  •  1/2 cup lightly packed snipped fresh cilantro
  •  12 butterhead (Boston or Bibb) lettuce leaves (about 2 heads)


  1.  In a food processor combine the lemongrass and ginger. Cover and process with several on/off turns until finely chopped. Add chicken, sesame oil, and the cold water. Cover and process with on/off turns until chicken is roughly chopped into pea-size bits.
  2.  In a medium nonstick skillet cook chicken mixture over medium heat until no longer pink, using a wooden spoon to break up chicken as it cooks. Remove from heat; set aside.
  3.  In a small bowl combine lime juice, fish sauce, and Asian chili sauce; set aside.
  4.  In a large bowl combine red cabbage, sugar snap peas, red onion, sweet pepper, green onions, mint, and cilantro. Add the cooked chicken mixture and the lime juice mixture. Toss until well mixed. Serve in lettuce leaves.
  • This recipe can be made up to 24 hours before serving. You can cook the chicken, stir together the lime juice mixture, and prep the vegetables; store separately in the refrigerator. Toss everything together just before serving. Serve chilled.