Tuesday, August 11, 2015

We tried it: Easy Thai chicken lettuce wraps

Thai chicken lettuce wraps

So I cook Sunday lunch. Weekday meals are largely Sumitra’s responsibility and everyday cooking has never been my forte. I’ve done it – when I needed to – but the stress of thinking about what to make every day robs the final exercise of a lot of the joy.
So I cook Sunday lunch.
It’s a chance to try out recipes I’ve dumped into my Mains To Try folder on Pinterest, and, more importantly, a chance to plump up my recipe files. But more on that in another post.
Last Sunday, we tried Thai chicken lettuce wraps from Bee at Rasa Malaysia, which I adapted only very slightly. We do already have a go-to chicken lettuce wrap recipe that comes with an absolutely brilliant pineapple-y coleslaw, but that one takes some doing – marinating the chicken, prepping for the coleslaw – while this one comes together in just about 20 minutes. It’s a super-simple, one-pan-chicken, one-bowl-sauce dish, and paleo to boot. Enjoy!  

Thai Chicken Lettuce Wraps
Recipe adapted from Rasa Malaysia
3 tbsp oil
1 small onion, finely diced
5 cloves garlic, minced
500g chicken mince
1 cup roasted peanuts
2 tbsp fish sauce
2 tbsp light soya sauce
1 tsp sugar (or to taste)
2 tbsp chopped coriander leaves
2 small iceberg lettuces

For the sauce:
6 tbsp sweet chilli sauce
4 tsp lemon juice
2 tbsp chopped coriander leaves
Pinch white sesame seeds

Mix together all the ingredients for the sauce in a small bowl.
Break the lettuce into leaves, wash and dry each leaf. Set aside.
Heat a wok on medium heat. Add the oil.
When heated, add the onion and garlic, and stir-fry until lightly browned.
Add the chicken mince, breaking up any lumps, and cook for a minute.
Add the peanuts, fish sauce, light soya sauce and sugar. Stir and cook till the chicken is dry but moist.
Add the chopped coriander and remove from heat.
To serve, place a tablespoon of chicken mince in a lettuce cup, top with the sauce. Enjoy!

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