Thai Chicken Lettuce Cups

Fresh, vibrant and delicious, our Thai Chicken Lettuce Cups are a must-have for your Spring/Summer menu. We went with chicken mince to pack in high-quality protein without the saturated fat. This nifty trick will keep you feeling fuller for longer and your cholesterol levels in check. We also whisked in mountains of flavour with lime, ginger, garlic, red onion, lemongrass and herbs. More than just a party for your tastebuds, these additions are full of gut-friendly prebiotic fibre and polyphenols. Yep, that’s right. Taking care of your heart and gut health doesn’t need to rob you of joy and flavour.

Serves 4

Ingredients: 

  • 2 tsp cornflour/cornstarch

  • 2 ½ tbsp lime juice (1 to 2 limes)

  • 2 tbsp fish sauce

  • 2 tsp brown sugar

  • 2 tbsp extra virgin olive oil

  • 1 tbsp fresh ginger, grated

  • 2 garlic cloves, minced

  • 1 lemongrass stalk, finely chopped

  • 500g chicken mince

  • ½ red onion, cut into finely sliced wedges

  • ⅓ cup coriander, plus extra to garnish

  • ⅓ cup mint, plus extra to garnish

  • 12 small to medium baby cos lettuce leaves



Method: 

  1. Mix the cornflour with lime juice until lumps dissolve. Add fish sauce and sugar and stir to combine. Set sauce aside.

  2. Heat oil in a wok over medium-high heat.

  3. Cook ginger, garlic and lemongrass for 45 to 60 seconds. Do not let the garlic burn as it will taste bitter.

  4. Add the chicken and cook on high heat until cooked through, breaking it up into small pieces as you go.

  5. Add the sauce and cook for 1 minute to coat the chicken and thicken the sauce.

  6. Remove the wok from heat and stir through onion, coriander and mint.

  7. Spoon the filling into a serving bowl. Serve with lettuce, coriander and mint.

  8. To assemble, spoon the filling into lettuce cups and garnish with coriander and mint.

Tip: 

  • To make a complete meal, serve with basmati, black or long grain rice (cook according to package instructions) plus extra salad on the side.

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RecipesMichelle Theodosi