Spicy Thai Chicken Lettuce Cups is my go-to dish in the summer, when I want light, flavorful food fast.
I love Thailand, and I love Thai food. Bangkok is a crazy city, and I love it. From the street food to the fine dining and everything in-between. Nice people, delicious food, rich history.
You could wrap them up in rice paper mixed with veggies, or just use natures gift of a lettuce bowl.
There is no “right” way to make these, endless permutations abound.
Spicy Thai Chicken Lettuce Cups are a delicious and healthy way to enjoy the flavors of thai cuisine.
They are easy to make, low-carb, gluten-free, and packed with protein and vegetables.
In this blog post, I will show you how to make them, and also share some interesting facts about their history, why they work, and some tips and tricks to make them even better.
History of Spicy Thai Chicken Lettuce Cups
Spicy Asian Chicken Lettuce Cups are inspired by a traditional dish from Thailand called Larb Gai, which means minced chicken salad. Larb Gai is one of the most popular dishes in Thai cuisine, and it is often served as a starter or a light meal.
It is made with ground chicken, fish sauce, lime juice, chilies, and fresh herbs, and it is usually eaten with sticky rice or fresh lettuce leaves.
Larb Gai is believed to have originated from the northeastern region of Thailand, also known as Isan, which borders Laos and Cambodia.
The dish reflects the influence of these neighboring countries, as well as the local culture and ingredients.
Larb Gai is considered a symbol of friendship and good luck, and it is often served at celebrations and ceremonies.
In the United States, the dish became popular in the 1980s when it was introduced at the famous P.F. Chang’s restaurant chain.
P.F. Chang’s version of the dish featured a combination of ground chicken, water chestnuts, and mushrooms, flavored with soy sauce, ginger, and garlic, served in lettuce cups.
Some other ideas to work with include the use of spicy chili peppers, lime juice, and cilantro, while others use peanuts, sesame oil, and hoisin sauce.
Tips and Tricks for Spicy Thai Chicken Lettuce Cups
Spicy Asian Chicken Lettuce Cups are easy to make, but there are some tips and tricks that can make them even better. Here are some of them:
- Use a good quality fish sauce, preferably imported from Thailand or Vietnam. Fish sauce is a key ingredient that adds a salty, savory, and umami flavor to the dish. It may smell bad, but it tastes amazing. Don’t be tempted to skip it or substitute it with something else.
- Use fresh lime juice and zest, not bottled or dried. Lime juice and zest add a bright and refreshing acidity to the dish, and also help to balance the spiciness and sweetness of the sauce. Squeeze the limes just before using them, and grate the zest with a microplane or a fine grater.
Use fresh herbs, not dried. Fresh herbs add a burst of flavor and color to the dish.
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2 well know Thai fish sauces
- Use Thai fish sauce if possible
Cilantro, mint, basil, and scallions are the most common herbs used in this dish, but you can also experiment with other herbs. Chop the herbs finely and add them at the end of the cooking process, or sprinkle them on top of the lettuce cups.
- If possible, use water chestnuts, rather than celery.
They add a nice contrast to the soft and savory chicken, and also a subtle nutty flavor.
You can find them canned in the Asian section or the canned vegetable section of most supermarkets. Drain and rinse them well before using them, and chop them into small pieces.
- Use butter lettuce, not iceberg lettuce. Butter lettuce, also known as Boston lettuce or Bibb lettuce, is a soft and tender lettuce that has a mild and sweet flavor.
It is ideal for making lettuce cups, as it is easy to separate into individual leaves, and it holds the filling well without cracking or tearing.Â
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Spicy Thai Chicken Lettuce Cups
Equipment
Ingredients
- 2 pounds of ground chicken (or pork) not all breast meat
- 1 large head of butter lettuce
- 1 Stalk of lemon grass Tough outer skin removed
- 1 large red onion chopped
- 2 tablespoons of finely chopped fresh ginger
- 3 tablespoons of vegetable oil
- 3 cloves of garlic minced
- 1 1/2 tablespoons of soy sauce use gluten-free if needed
- 3 tablespoons of fish sauce *Thai fish sauce is best
- 1/4 cup of light or dark brown sugar
- 2 teaspoons of lime zest
- 3 tablespoons of freshly squeezed lime juice
- 1/2 teaspoon of red pepper flakes
- 2 large scallions white and green parts, finely sliced
- 1/2 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped cashews or peanuts
- Optional for serving: Sriracha finely sliced carrots, more herbs
- 2 tsp. sambal oelek or Chinese chile-garlic sauce
Instructions
- If using butter lettuce: gently pull off the outer leaves and rinse them under cold water. Pat them dry with paper towels and arrange them on a large platter. Save the inner leaves for another use, or chop them and add them to the filling.
- Heat the oil in a large skillet over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, about 15 minutes. Add the garlic and cook for one more minute, stirring constantly.
- Add the ground chicken and use a wooden spoon to break the meat apart. Cook, stirring occasionally, until no longer pink, about 10 minutes.
- Add the soy sauce, fish sauce, brown sugar, lime zest, lime juice, diced lemongrass, and red pepper flakes, and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes.
- Off the heat, stir in the scallions, cilantro, mint, and nuts. Taste and adjust the seasoning if needed, adding more salt, sugar, lime juice, or red pepper flakes as desired.
- Spoon the chicken mixture into the lettuce cups and serve with Sriracha or sambal, carrots, and more herbs if desired. Enjoy!
Nutrition
Spicy Asian Chicken Lettuce Cups Pairs well with:
