Thai Lettuce Wraps June 18, 2024 Jump to RecipePrint RecipeActive Time: 30-40 minutesYield: 4 servings Tools cutting board box grater 2 small prep bowls knife small bowl measuring spoons liquid measuring cup whisk large skillet mixing spoon Ingredients 1 head iceberg lettuce 1 carrot ½ red bell pepper 2 cloves garlic 2-inch piece fresh ginger ½ lime ¼ cup soy sauce 1 Tbsp rice vinegar 1 Tbsp brown sugar 2 tsp cornstarch 1 Tbsp vegetable oil 1 lb ground chicken 4 green onions ⅓ cup chopped peanuts (optional) Steps 1. Tear lettuce leaves away from core and into cups, about the size of your hand. 2. Prepare toppings. Grate carrot on large holes of box grater. Add to small prep bowl and set aside. 3. Cut sides away from bell pepper. Cut into strips, then dice. Add to small prep bowl and set aside. 4. Prepare sauce. Smash and peel garlic. Mince and add to small bowl. 5. Peel ginger. Grate on medium holes of box grater. Measure 2 tsp and add to garlic. 6. Juice lime. Measure 2 tsp and add to garlic and ginger. 7. Add soy sauce, rice vinegar, brown sugar, and cornstarch to garlic mixture. Whisk sauce to combine. 9. Add chicken. Break into small pieces. Cook until no longer pink, about 5 minutes. 10. Add sauce. Bring to boil and cook until thickened, 1-2 minutes. Turn off heat. 11. Thinly slice green onions and discard roots. Stir into chicken mixture. 12. Scoop chicken into lettuce leaves. Top with carrots, bell pepper, and peanuts (if using). TASTE & SHARE!
