Thai Chicken Wrapped in Lettuce Leaves


  • 1 large boneless, skinless chicken breasts, cut into eights
  • 1 large boneless, skinless chicken thigh, cut into eights
  • 2 scallions, white and green parts, quartered
  • 1/2 white onion, quartered
  • 1 small can water chestnuts, drained and dried
  • 4 tbs fresh lemon juice
  • 3 tbs Thai fish sauce
  • 2 tbs chicken stock
  • 2 Thai or Serrano chilies, seeded and chopped
  • 2 tbs peanut oil
  • black pepper to taste
  • 1 head Boston or butter lettuce, separated washed and dried
  • fresh cilantro for garnish
  • Slivered carrots for garnish
  • Chopped peanuts for garnish
  • In a food processor, mince separately, carrot, green onion, white onion, and water chestnuts.
  • Add chicken to food processor, mince and remove to a separate bowl.
  • Mix lemon juice, fish sauce, chicken stock and hot peppers.
  • Stir half of the lemon mixture into the chicken and half into the carrots.
  • In a wok or large skillet, heat oil on medium high and stir fry carrot mixture for 2-3 minutes until tender crisp.
  • Add the chicken and stir fry 3 minutes or until cooked through.
  • Taste for seasoning the add the black pepper and adjust if necessary. If you like it very spicy add more Thai or Serrano chilies.
  • Arrange the lettuce leaves around the outside of a platter and spoon the chicken into the center and garnish with cilantro.
  • Each diner should spoon chicken into a lettuce leaf, top with cilantro and wrap around the chicken.
  • Recipe may be doubled or tripled.

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