Thai Chicken Lettuce Wraps

Serves Four

Ingredients (Dressing)

2 tsp freshly grated ginger

2 tsp sugar

1 tsp kosher salt

1 tsp grated garlic

2 Tbsp orange juice

2 Tbsp lime juice

3 Tbsp soy sauce

2 tsp Mirin

2 tsp sesame oil

1/2 tsp sriracha or chili paste

1 tsp corn starch mixed with 2 tsp water

Dash of fish sauce (optional)

Directions (dressing)

Add sugar to citrus juice and stir until it dissolves. Now whisk in the remaining ingredients and portion into thirds. You will use this dressing to dress the salad and marinate the chicken. The remaining third will be thickened with the corn starch slurry to make a nice glaze. To do this, heat the dressing in a small sauce pan over low heat, add the cornstarch slurry, stir until it thickens enough to coat the back of a spoon, then set aside for later.


2 boneless skinless chicken breasts cut in half lengthwise, then julienned into thin strips

2 large heads of Bibb lettuce washed, cored, and large leaves peeled off and set aside

2 large carrots, peeled and julienned into nice thin match sticks

1 cucumber, sliced into thin rounds

3 radishes, sliced into thin rounds

3 scallions, sliced thin

6 large basil leaves, gently torn

1 small bunch of cilantro, gently torn

1/4 c rough chopped peanuts

1 tsp sesame seeds

1 tsp canola oil


After cutting the chicken, marinate it in a third of the dressing for 30 minutes. Then, heat a sauté pan on high heat, add the oil, and add the chicken. Cook on one side for 90 seconds to create a nice sear. Now, give it one toss and repeat for 90 seconds on the other side. Mix the vegetables together with a third of the dressing. Fill your lettuce cups, chicken first followed by the dressed salad. Finish with a sprinkling of sesame seeds, chopped peanuts, and a drizzle of the sweet tangy glaze. Enjoy!

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