Thai-Style Chicken Lettuce Cups
★★★★★ Rating

Thai-Style Chicken Lettuce Cups

Inspired by the zesty, aromatic flavors of Thai Larb. A foolproof way to create crisp lettuce cups with a sticky, tamarind-glazed chicken filling for a light and healthy starter.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
12

INGREDIENTS

  • 1 tsp neutral oil
  • 1 chicken breast (about 150–180g), finely chopped into small mince-like pieces
  • 1 tbsp Tamarind, Garlic & Chilli Spice Paste (TGC)
  • 1 tsp soy sauce
  • ½ tsp honey 
  • Juice of ¼–½ lime
  • 1 spring onion, finely sliced
  • Small handful coriander, chopped
  • 3-4 little gem lettuce leaves 
  • A few roasted peanuts, chopped 
  • Red chilli, chopped or sliced to garnish
  • Lime wedges to garnish

SHOP THE RECIPE

TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£5.00

DIRECTIONS

  1. Heat the oil in a frying pan over medium-high heat.
  2. Add the chopped chicken breast and stir-fry for 3–4 minutes until starting to brown and cook through.
  3. Stir in the TGC, soy sauce and honey
  4. Cook for another 1–2 minutes until the chicken is coated, glossy and slightly sticky.
  5. Stir through the lime juice and spring onion. 
  6. Taste and adjust with more lime or soy if needed.
  7. Spoon the mixture into lettuce leaves and top with coriander, chopped chilli and peanuts.
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