Thai Ground Chicken Lettuce Cups with Peanut-Coconut Sauce
Aromatic ground chicken stir-fried with garlic, ginger, and lime, served in crisp butter lettuce cups with fresh vegetables and a rich peanut-coconut sauce. Gluten-free and perfectly balanced for a satisfying Thai-inspired lunch.
- gluten-free
- thai
- low-carb-friendly
- paleo-compatible
kcal471
Protein36g
Carbs15g
Fat30g
Ingredients
- Ground chicken (93/7 lean)160 g
- Butter lettuce leaves100 g
- Garlic cloves3 piece
- Fresh ginger8 g
- Lime0.5 piece
- Coconut milk (light, canned)60 ml
- Natural peanut butter10 g
- Fish sauce0.5 tsp
- Shredded carrot40 g
- Cucumber80 g
- Roasted peanuts (unsalted)10 g
- Fresh cilantro5 g
- Neutral oil5 g
- Sugar0.25 tsp
Instructions
- 1Mince the garlic and ginger finely.
- 2Zest and juice the lime.
- 3Shred the carrot into thin matchsticks.
- 4Use a vegetable peeler to create cucumber ribbons.
- 5Roughly crush the roasted peanuts by hand.
- 6Separate and rinse the butter lettuce leaves, pat dry.
- 7In a small bowl, whisk together coconut milk, peanut butter, lime juice, fish sauce, and a pinch of sugar until smooth.
- 8Heat oil in a wok or large skillet over medium-high heat.
- 9Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- 10Add ground chicken and cook, breaking it apart with a spoon, for 5-6 minutes until no longer pink.
- 11Pour in the peanut-coconut sauce and stir well to coat the chicken.
- 12Simmer for 2 minutes until the sauce thickens slightly.
- 13Remove from heat and stir in fresh cilantro and lime zest.
- 14Arrange butter lettuce leaves on a plate.
- 15Spoon the warm chicken mixture into the lettuce cups.
- 16Top with shredded carrot, cucumber ribbons, and crushed peanuts.
- 17Serve immediately with lime wedges on the side.