Thai Chicken (Tempeh) Lettuce Wraps

Thai Chicken Lettuce Wraps

By Jennifer Segal

https://www.onceuponachef.com/wprm_print/thai-chicken-lettuce-wraps Bold, bright, and a little spicy—these chicken lettuce wraps are on the table before you know it.
Very good but too much sugar and not enough acid - will try to decrease the sugar first, then see if it still needs the apple cider vinegar I added.  Also had oyster sauce instead of fish sauce.  That might have made a difference. 

Servings: 4

Prep Time: 30minutes minutes

Cook Time: 15minutes minutes

Total Time: 45minutes minutes

INGREDIENTS

• 1 large head iceberg or butter lettuce
• 3 tablespoons vegetable oil
• 1 large red onion, chopped
• 2 tablespoons finely chopped fresh ginger, from a 2-in (5-cm) piece (see note)
• 3 cloves garlic, minced
• 2  packages of tempeh or 2 lb ground chicken (not all breast meat)
• 1½ tablespoons soy sauce
• 3 tablespoons fish sauce
• ¼ cup (packed) light or dark brown sugar - start with 1 tbsp and go up from there
• 2 teaspoons lime zest, from 2 limes
• 3 tablespoons freshly squeezed lime juice, from 1½ limes. - consider additional lime juice or vinegar
• ½ teaspoon crushed red pepper flakes
• 2 large scallions, white and green parts, finely sliced
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh mint. - also used some Thai basil
• ¼ cup chopped cashews or peanuts

OPTIONAL FOR SERVING 

• Sriracha
• Finely sliced carrots
• Lime wedges
• Cilantro and/or mint sprigs
• 
  
• INSTRUCTIONS

• If using iceberg lettuce: fill a large bowl with cold water. Place the head of lettuce on a cutting board; cut off the stem, then cut around the inner core of the lettuce and remove (do not cut all the way through the lettuce; just deep enough to remove the core). Discard the flimsy, ragged outer leaves and then place the head of lettuce in the bowl of water. Gently pull apart the leaves, then place them on a paper towel to dry. Cut any large leaves in half. Chill the lettuce cups in refrigerator until ready to serve. (If using butter lettuce, you won't have any issues pulling apart the leaves so this step is not necessary.)
• Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Add the ground chicken and turn the heat up to high. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 3 minutes. Add the soy sauce, fish sauce, brown sugar, lime zest, lime juice, and red pepper flakes and continue cooking, stirring frequently to break up the meat, until the chicken is cooked through, 5 to 6 minutes more. Off the heat, stir in the scallions, cilantro, mint, and nuts. Taste and adjust seasoning if necessary. Spoon into lettuce cups and serve with optional garnishes.

NOTES

• Check out some easy guidance on how to peel, grate, and chop fresh ginger.
• Freezing Instructions: The meat mixture can be frozen in an airtight container for up to 3 months and reheated in the microwave or on the stovetop until hot.

NUTRITION INFORMATION

Per serving (4 servings)Calories: 580kcalCarbohydrates: 30gProtein: 45gFat: 33gSaturated Fat: 7gCholesterol: 195mgSodium: 1565mgFiber: 4gSugar: 

20g