Yields: 4 servings
Ingredients
- ¾ pound thinly sliced chicken breasts minced
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 cup carrots
- 1 cup shitake mushrooms finely chopped
- 1 red bell pepper finely diced
- ½ red onion finely diced
- 1 cup bean sprouts
- 2 tbsp olive oil
- 4 tbsp low-sodium soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp Sriracha sauce
- 1 head butter lettuce leaves removed
For garnish:
- ½ seedless cucumber finely diced
- ¼ cup fresh basil chopped
- 4 scallions thinly sliced
Instructions
- Mince the chicken breasts with a sharp knife. Really get after it. If you have a meat grinder (I figure there is a .00001% chance of this), feel free to use it!
- Heat 2 tbsp olive oil in a large pan or wok. When hot, add the minced garlic and ginger and sauté for about 1 minute. Add the minced chicken. Cook for about 3 minutes, breaking up the meat with a spatula, until the chicken is no longer pink.
- Add all of the vegetables except for the bean sprouts, soy sauce, vinegar, and Sriracha to the chicken. Cook for 3 more minutes until the vegetables are just tender.
- Add the bean sprouts. Cook for 1 more minute and remove from the heat.
- Spoon 2-3 tbsp of your Thai chicken mixture onto lettuce leaves. I like to layer 2 lettuce leaves to make sure that the “wrap” doesn’t fall apart while you’re eating. Top with cucumber, basil, and scallions to taste. Wrap up and get after it.