Thai Chicken Lettuce Wraps
These chicken lettuce wraps with quick pickled carrots and puffed rice noodles take inspiration from Thai and Southeast Asian flavors. They’re quick, easy and make a light and fun weeknight dinner!
Servings: 4 servings
Calories: 449kcal
Ingredients
For the Puffed Rice Noodles
- vegetable oil for frying
- vermicelli rice noodles
For the Quick Pickled Carrots and Shallots
- 1 cup distilled white vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 medium carrots peeled and julienned
- 2 shallots halved and thinly sliced lengthwise
For the Chicken
- ¼ cup vegetable oil
- 1 shallot thinly sliced
- 6 cloves garlic minced
- 1-3 Thai bird chiles minced, seeds removed for less heat
- 1 ½ lbs ground chicken
- salt and freshly cracked black pepper to taste
- 2 packed tablespoons brown sugar
- ¼ cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- ¼ cup lime juice
- 3 scallions thinly sliced on a bias
Assembly
- 1 Boston bibb butter or iceberg lettuce leaves separated, washed and dried
- fresh cilantro fresh mint, fresh Thai basil or a combination of all three washed, dried and large stems removed
- Sriracha as needed
Instructions
Make the Puffed Rice Noodles
- Add vegetable oil to a medium heavy bottomed pot with high sides. Keep the pot filled no more than one quarter of the way up. Heat the oil until very hot and almost smoking.vegetable oil
- Drop in a small handful of rice noodles. They should puff up immediately. If they don’t fully submerge, flip them with tongs so they puff on the other side.vermicelli rice noodles
- Remove right away and drain on paper towels. Repeat until you have as much as you’d like.
- Store in a zip top bag at room temperature for up to one week.
Make the Quick Pickled Carrots and Shallots
- Add the vinegar, salt and sugar to a small saucepan. Bring to a boil. Remove from the heat.1 cup distilled white vinegar, 1 teaspoon salt, 1 teaspoon sugar
- Place the carrots and shallots in a bowl or mason jar. Pour the hot vinegar mixture over top. Let them pickle for at least 15 minutes.2 medium carrots, 2 shallots
- For longer storage, cover and refrigerate for up to two weeks. Remove from the brine before serving.
Make the Chicken Filling and Assemble
- Heat the vegetable oil in a large wok or skillet over high heat.¼ cup vegetable oil
- Add the sliced shallots. Stir until they begin turning golden, about 30 seconds.1 shallot
- Add the garlic and Thai chiles. Keep stirring for another 15 to 30 seconds, being careful not to burn them.6 cloves garlic, 1-3 Thai bird chiles
- Add the ground chicken. Break it into small pieces with a wooden spatula. Season with salt and plenty of black pepper.1 ½ lbs ground chicken, salt and freshly cracked black pepper
- Use the back of the spatula to press the chicken into the pan. This helps it brown and crisp, about 10 minutes.
- In a separate bowl, whisk together the brown sugar, chicken broth, soy sauce, fish sauce and lime juice until the sugar dissolves.2 packed tablespoons brown sugar, ¼ cup chicken broth, 2 tablespoons soy sauce, 2 tablespoons fish sauce, ¼ cup lime juice
- Pour the mixture into the pan with the chicken and stir to coat.
- Cook until the liquid has mostly evaporated, about 5 minutes.
- Stir in half the scallions. Remove from the heat.3 scallions
- Transfer the chicken mixture to a serving bowl. Top with the remaining scallions.
- Set the bowl on the table along with the pickled carrots and shallots, puffed rice noodles, lettuce leaves, fresh herbs and Sriracha. Let everyone build their own wraps at the table.1 Boston bibb butter or iceberg lettuce, fresh cilantro fresh mint, fresh Thai basil or a combination of all three, Sriracha
Notes
- Prep noodles, pickles and lettuce before cooking since the chicken stir-fry cooks quickly.
- Use a head of lettuce with broad leaves so it holds a large spoonful of the chicken mixture without tearing.
- Chill the lettuce cups before serving, which keeps the crisp lettuce refreshing against the warm filling.
- Taste the sauce ingredients together in a small bowl before adding if you prefer more lime juice, sugar or heat.
- Make sure not to overcrowd the skillet so the meat browns properly.
Nutrition
Calories: 449kcal | Carbohydrates: 16g | Protein: 34g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 1988mg | Potassium: 1348mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5872IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 3mg
