Thai Lettuce Cups with Peanut Sauce (Party Recipe)
You'll need to serve these Thai lettuce cups when you are planning a party. These are very easy to prepare.
Equipment
Large non-stick skillet or wok
Small mixing bowl for peanut sauce
Whisk or fork
Sharp chef's knife
Cutting Board
Serving platter
Ingredients
For the Chicken Filling
1.3 lbs ground chicken - minced chicken, about 600g
1 tablespoon coconut oil
2 cloves garlic - finely chopped
1 tablespoon ginger - grated
5 tablespoons soy sauce - gluten-free
1 tablespoon maple syrup
1 tablespoon rice vinegar- 1 teaspoon chili paste
1 teaspoon salt
1 teaspoon ground black pepper
For the Peanut Sauce
- 4 tablespoons peanut butter - sugar-free, 70g / 2.5 oz
- 1 teaspoon rice vinegar
- ¼ teaspoon ginger - freshly grated
- 2 tablespoons soy sauce - gluten-free
- 1 tablespoon maple syrup
3½ tablespoons water - 50ml
For Serving
4 stalks green onions - thinly sliced
1 small leek - white and light green parts only, thinly sliced
2 medium carrots - peeled and julienned or shredded
1 cup red cabbage - finely shredded, about 70g- 2 heads baby gem lettuce - butter lettuce, leaves separated into cups
¼ cup cilantro - fresh ; roughly chopped, about 15g
Instructions
- Finely shred the carrots, red cabbage, and leek. Thinly slice the green onions and roughly chop the cilantro. Trim the base of each baby gem lettuce head and carefully separate the leaves to form cups. Arrange all toppings and lettuce cups on a serving platter.4 stalks green onions, 1 small leek, 2 medium carrots, 1 cup red cabbage, 2 heads baby gem lettuce, 1/4 cup cilantro
- Make the peanut sauce: In a small bowl, whisk together the peanut butter, ginger, soy sauce, rice vinegar, maple syrup, and water until smooth. Adjust consistency by adding more water one tablespoon at a time until it reaches a drizzleable consistency. Set aside.4 tablespoons peanut butter, 1 teaspoon rice vinegar, 1/4 teaspoon ginger, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 3½ tablespoons water
- Heat the coconut oil in a large non-stick skillet or wok over medium-high heat. Add the ground chicken, breaking it apart with a spatula, and cook for 3-4 minutes until lightly browned. Add the garlic, ginger, chilli paste, salt, and black pepper, and stir to combine.1.3 lbs ground chicken, 1 tablespoon coconut oil, 2 cloves garlic, 1 tablespoon ginger, 1 teaspoon chili paste, 1 teaspoon salt, 1 teaspoon ground black pepper
- Continue cooking for 1-2 minutes until the garlic is fragrant. Pour in the soy sauce, rice vinegar, and maple syrup. Reduce the heat to medium-low and cook for 4-5 minutes, stirring occasionally, until the liquid reduces and the chicken develops a sticky, caramelised glaze.5 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar
- Transfer the caramelised chicken to a serving bowl. Arrange alongside the lettuce cups, prepared vegetables, peanut sauce, and fresh cilantro. Let guests build their own lettuce cups by spooning chicken into lettuce leaves, topping with vegetables, and drizzling with peanut sauce.2 heads baby gem lettuce, 1/4 cup cilantro
Notes
Storage: Cooked chicken filling keeps in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat. The peanut sauce keeps refrigerated for up to 5 days — thin with a splash of water if it thickens.
Make-Ahead: Prepare the chicken filling and peanut sauce up to 24 hours ahead. Chop the vegetables and store them in separate containers lined with damp kitchen paper. Assemble at serving time so the lettuce stays crisp.
Substitutions: Swap chicken mince for turkey mince, pork mince, or crumbled firm tofu for a vegan version. Use tamari instead of soy sauce if you need certified gluten-free. Almond butter or sunflower seed butter can replace peanut butter for a nut-free option.
Freezing: The cooked chicken filling freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet. The peanut sauce and fresh vegetables do not freeze well.
Pro Tip: Let the chicken filling cook undisturbed for 2-3 minutes before stirring so it develops a golden caramelised crust — this adds depth of flavour and better texture.
Nutrition
Serving: 1servingCalories: 218kcalCarbohydrates: 12gProtein: 18gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 63mgSodium: 1269mgPotassium: 699mgFiber: 2gSugar: 6gVitamin A: 4303IUVitamin C: 12mgCalcium: 56mgIron: 2mg
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