Thai Minced Chicken In Lettuce Leaves Recipes

THAI LETTUCE WRAPS (LARB GAI, LAAB GAI)

Thai Lettuce Wraps (Larb Gai, Laab Gai) image

Recipe video above. This is a really authentic recipe for Thai Lettuce Wraps (Larb Gai). It is super fast to make, incredibly fresh but full of fragrance and a hit of spice.

Provided by Nagi | RecipeTin Eats

Time 20m

Number Of Ingredients 17

Ingredients

2 tsp cornflour / cornstarch (OR 2 tbsp uncooked rice (any rice is fine) (Note 1))
3 tbsp water
2 1/2 tbsp lime juice ((1 to 2 limes))
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp peanut oil ((or other high smoke point cooking oil))
1 tbsp fresh ginger (, grated or very finely chopped)
2 garlic cloves (, large, minced)
1 lemon grass stalk (, white and very pale green part only, finely chopped (Note 2))
2 Thai or birds eye chilli (, deseeded and finely chopped (adjust to taste))
1 lb / 500g chicken mince ((ground chicken) OR pork)
1/2 red onion (, cut into 4 wedges then finely sliced)
1/3 cup coriander/cilantro leaves (, plus extra to garnish)
1/3 cup mint leaves (, plus extra to garnish)
3 tbsp crushed peanuts ((optional))
6 - 8 small to medium lettuce leaves ((I used baby cos / romaine) (Note 3))
Extra lime wedges, chilli

Steps:

Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
Remove wok from heat. Stir through onion, coriander/cilantro and mint.
Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

Nutrition Facts : ServingSize 238 g, Calories 351 kcal, Carbohydrate 13 g, Protein 28 g, Fat 21.4 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 130 mg, Sodium 559 mg, Fiber 1.9 g, Sugar 2.4 g

THAI MINCED CHICKEN IN LETTUCE LEAVES

Thai Minced Chicken in Lettuce Leaves image

From a Junior League Cookbook. You may use any type of lettuce leaf you wish or serve in tart shells for easier passing.

Provided by Brookelynne26

Categories Chicken

Time 45m

Yield 30 appetizers, 15 serving(s)

Number Of Ingredients 14

Ingredients

3 boneless skinless chicken breast halves
2 teaspoons olive oil
3 garlic cloves, crushed
1/4 cup minced fresh cilantro
1 teaspoon ground pepper
1/4 cup soy sauce
1/4 cup fish sauce
3 tablespoons fresh lime juice
2 tablespoons sugar
1/2-1 teaspoon cayenne pepper
2 stalks lemongrass, white part only chopped fine
2 teaspoons grated fresh ginger
1/4 cup finely diced red onion
30 small butter lettuce leaves

Steps:

Finely chop the chicken in a food processor, or use a chefs knife to finely mince. In a small skillet over medium high heat, heat oil and sauté chicken for 5 to 8 minutes, or until opaque throughout.
In a medium bowl, combine the cooked chicken and remaining fillin ingredients. Cover and refrigerate for at least 30 minutes or overnight. Taste and adjust the seasoning with lime juice, fish sauce, and cayenne.
To serve, spoon 1 heaping tablespoon of filling into each lettuce leaf and serve.

Nutrition Facts : Calories 48.1, Fat 1.3, SaturatedFat 0.2, Cholesterol 15.1, Sodium 673.4, Carbohydrate 3.2, Fiber 0.3, Sugar 2.2, Protein 6

THAI CHICKEN LETTUCE CUPS

Thai Chicken Lettuce Cups image

Fresh, light Thai flavor - from Cooking Light and one of my new favorites. The filling can be done ahead of time and reheated before filling the leaves or served cold. Both are wonderful

Provided by stacylu

Categories Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs boneless chicken breasts, coarsley chopped
3 tablespoons fat-free chicken broth
1 teaspoon minced peeled fresh ginger
1/2 cup chopped water chestnut
1/4 cup chopped red onion
1/4 cup sliced green onion
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon sugar (or splenda)
2 tablespoons fish sauce
1/8 teaspoon salt
1 head bibb lettuce (leaves separated)
1/4 cup chopped peanuts
4 teaspoons sliced serrano chilies (about 2)

Steps:

Place chicken in food processor; pulse until coarsely ground.
Heat a large nonstick skillet over medium heat.
Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done.
Drain well, transfer to a large bowl.
Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well.
Place 1/3 c chicken mixture into each lettuce leaf.
Serve with peanuts and serrano.

Nutrition Facts : Calories 261.2, Fat 13.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 604, Carbohydrate 8.4, Fiber 1.4, Sugar 3.9, Protein 26.3

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