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Thai Style Spicy Chicken in Lettuce Cups

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Ingredients

  • 3 tbsp uncooked jasmine rice
  • 3 tbsp soy sauce
  • 1 stalk lemongrass, trimmed and outer layer removed, inner core minced
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp packed light brown sugar
  • 1 1/4 lb ground chicken
  • 1 medium shallot, minced
  • 3 tbsp fresh lime juice
  • 3 medium scallions, thinly sliced on the diagonal
  • 2 tbsp coarsely chopped fresh cilantro
  • 2 tbsp coarsely chopped fresh mint
  • 1 medium heat butter lettuce, for serving

Details

Preparation

Step 1

Toast the rice in an 8" skillet over medium low heat, stirring frequently, until golden, 4-5 mins. Let rice cool and then grind in a spice grinder. The mixture should be like coarse cornmeal.

Combine the soy sauce, lemongrass, pepper flakes, brown sugar and 1/2 c water in a nonstick skillet and bring to a simmer over high heat. Separate the chicken into large clumps and add to the pan. Cook, breaking up the chicken into smaller pieces until the meat is no longer pink. Sprinkle 1 tbsp of the ground rice over the chicken and continue to cook, stirring frequently, until the liquid in the pan has thickened, about 2 mins longer.

Remove from the heat. Stir in the shallot. Sprinkle with the lime juice, scallions, cilantro, mint and stir gently to combine. Transfer to a serving dish and sprinkle with the remaining ground rice. Serve with lettuce cups.

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