Thai Chicken Larb Lettuce Wraps
These Thai chicken larb lettuce wraps are bright, savory, and fresh, with juicy minced chicken tossed in lime, fish sauce, herbs, and chili. Serve the warm filling in crisp lettuce cups with peanuts and extra lime for a quick, vibrant meal.
Servings2 Portions
Prep Time10 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
2
- ground chicken or pork1 lb
- small to medium lettuce leaves6
- red onion0.5 medium
- fresh ginger1 tbsp
- garlic cloves2 cloves
- lemongrass stalk1
- Thai bird's eye chilies2
- water3 tbsp
- cornstarch2 tsp
- lime juice1 tbsp
- fish sauce2 tbsp
- brown sugar2 tsp
- peanut oil2 tbsp
- cilantro leaves0.3 cup
- mint leaves0.3 cup
- crushed peanuts3 tbsp
- lime wedges1 lime
- sliced chili1
Step-by-Step Instructions
01
Make the sauce by whisking the water and cornstarch together in a small bowl until smooth. Stir in the lime juice, fish sauce, and brown sugar, then set aside.
02
Heat the peanut oil in a wok or large heavy skillet over medium-high heat. Add the ginger, garlic, lemongrass, and chilies, and cook for 45 seconds to 1 minute, stirring constantly, until fragrant. Do not let the garlic brown.
03
Add the ground chicken or pork and increase the heat to high. Cook, breaking the meat into small crumbles with a spatula, until it is mostly cooked through, about 3 to 4 minutes.
04
Pour in the sauce and toss well to coat the meat. Cook for 45 seconds to 1 minute, until the sauce thickens slightly and clings to the filling.
05
Remove the pan from the heat. Fold in the red onion, cilantro, and mint so the herbs stay fresh and aromatic.
