Thai Chicken and Peanut Lettuce Cups
Diners can roll the savory filling up in lettuce leaves, Thai style, or simply eat with a knife and fork.
4 lettuce cups
2 oz of rice stick noodles
1 tbsp of peanut oil
1 tbsp of minced ginger
2 each of garlic cloves, minced
1 lb of lean ground turkey
1 each of medium red bell pepper, finely chopped
1 each of medium carrot, finely chopped
1/2 each of medium cucumber, finely chopped
1/3 cup of green onions, thinly sliced
1/3 cup of lightly salted peanuts, coarsely chopped
1/4 cup of chopped mint leaves
1/4 cup of lime juice
2 tbsp of sugar
5 tbsp of fish sauce
12 each of Boston lettuce leaves
- Bring a pot of water to a boil over high heat. Add the noodles and cook according to package directions; drain, rinse under cold water, and drain again. Coarsely chop noodles into about 1-inch pieces and transfer to a large bowl.
- Heat the oil in a large nonstick skillet over medium-high. Add the ginger and garlic; cook, stirring, 30 seconds. Stir in the chicken and cook, breaking into smaller pieces, until starting to brown and cooked through, 6-7 minutes. Transfer the chicken to the bowl with the noodles. Stir in the bell pepper, carrot, cucumber, green onion, peanuts and mint. In a separate bowl, combine the lime juice, sugar and fish sauce; stirring well to dissolve the sugar. Pour lime juice mixture over the chicken mixture and toss well to coat.
- Divide the chicken mixture among the 12 lettuce leaves. Serve room temperature.
Estimated Nutritional Information