Pregnancy Friendly Gluten Free Thai Chicken Lettuce Cups
Total time30 min
Prep time15 min
Cook time15 min
5.0(17)
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Learn more āIngredients
4 servings
For the sauce
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp chili garlic sauce
For the filling
- 1 tbsp vegetable oil
- 1 lb ground chicken
- 3 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup shredded carrots
- 1 can (8 oz) water chestnuts, drained and roughly chopped
For serving
- 1 head butter lettuce, leaves separated
- Ā¼ cup fresh cilantro leaves
- Ā¼ cup roasted peanuts, roughly chopped
- 1 lime, cut into wedges
- 1 red chili, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, lime juice, fish sauce, honey, sesame oil, and chili garlic sauce until the honey is fully dissolved. Set aside.
- 2
Heat the vegetable oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground chicken and cook, breaking it up with a spatula, for 5ā6 minutes until cooked through with no pink remaining and the internal temperature reaches 165Ā°F (74Ā°C).
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