Otherwise known as “the recipe of 1000 ingredients,” these Thai-style ground chicken lettuce wraps are actually so good they don’t even need the additional sauce, but it came in handy to pour over the white rice I made on the side. I also made a little side of seasoned cucumbers. Don’t let the long ingredients list scare you though! It’s definitely worth the effort.
After being sent a selection of Lindsay Almond butter for free from MomsMeet.com, I was inspired by a Thai lettuce wrap recipe on their website. I made a few tweaks and added a side of cucumbers and rice. I absolutely love the flavor of the almond butter! It’s made with 100% California Almonds, no artificial preservatives, no hydrogenated oils or cane sugar and just tastes really fresh and not overly sweet.
- 1 Tablespoon fish sauce
- 2 Tablespoons soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon brown sugar
- 1 lb ground chicken
- 1 shallot – minced
- 2 Tablespoons olive oil
- 2 garlic cloves – minced
- 1” piece of ginger – grated
- 1/2 cup baby bell peppers, chopped (I used the baby peppers because I like the orange, red and yellow colors, but you could also just use a regular red bell pepper)
- 3 Tablespoons crunchy almond butter
- 1 Tablespoon chopped mint leaves
- 2 Tablespoons chopped basil leaves
- ¼ cup chopped green onions
- Large lettuce leaves (I used Bibb lettuce)
Almond Butter Sauce
- 1/2 cup creamy almond butter
- 11/2 Tablespoon fish sauce
- 1 Tablespoon soy sauce
- 3 Tablespoons lime juice
- 1/4 cup rice vinegar
- 1 garlic clove – finely minced
- 1/4 teaspoon red pepper flakes
- Mix everything together, no heating required
- Make these first so they have time to soak up the sauce!
- 1 cucumber – sliced
- 1/4 cup soy sauce
- 1/3 cup rice vinegar
- Pinch of brown sugar
Cooking Directions for Chicken
- For the chicken combine the fish sauce, soy sauce, lime juice, brown sugar and set aside
- Heat oil in a skillet, and add shallot. Cook until slightly clear and add chicken.
- Cook over medium heat about 5 min, stirring frequently and breaking it up so you have a nice crumbly mix.
- Add garlic, ginger, and peppers, cook two minutes.
- Add fish sauce mix and cook for a few more minutes.
- Remove from the heat and stir in mint, basil, green onions and almond butter.
For dinner I made a couple lettuce cups on the plate with a side of jasmine rice and then set out the lettuce leaves and a bowl of the mix so we could make our own. I used the cucumbers in the lettuce cups and on the side. The mix is so full of flavor it doesn’t really need an additional sauce, but I included it because it tastes good on the rice.
The recipe has a lot of little stuff and chopping prep, but it’s really easy to cook and I guarantee you’ll be impressed with the flavor!