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To make Spicy Thai Chicken Lettuce Cups, you need these key ingredients: - 1 lb ground chicken - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 inch piece ginger, grated - 1 red bell pepper, diced - 1 carrot, grated - ¼ cup green onions, chopped (plus extra for garnish) - ¼ cup cilantro, chopped - 3 tablespoons soy sauce - 2 tablespoons fish sauce (or low-sodium soy sauce for a vegetarian option) - 1 tablespoon sriracha (adjust to taste) - 1 tablespoon lime juice - 1 head of butter or iceberg lettuce, leaves separated - Crushed peanuts for garnish These ingredients make a bright and fresh dish. Each one brings unique flavors and textures. Ground chicken is the star, offering a rich base. Garlic and ginger add warmth and spice. The bell pepper and carrot provide crunch and color. Green onions and cilantro brighten the mix. You can easily swap some ingredients. If you want a vegetarian meal, try using tofu or tempeh instead of chicken. For gluten-free needs, choose tamari instead of soy sauce. You can also use lemon juice if you don't have lime. No red bell pepper? Try yellow or orange ones. For the best flavors, I suggest using these brands: - Ground Chicken: Perdue or Tyson - Sesame Oil: Kadoya or Spectrum - Soy Sauce: Kikkoman or San-J - Sriracha: Huy Fong Foods - Fish Sauce: Three Crabs or Red Boat These brands offer quality and taste. They enhance your dish, making it even more delicious. For the full recipe, check out the detailed instructions. To start, gather all your ingredients. You need ground chicken, sesame oil, garlic, ginger, red bell pepper, carrot, green onions, cilantro, soy sauce, fish sauce, sriracha, lime juice, and lettuce. This makes the cooking process smooth and fun. Next, mince the garlic and grate the ginger. Dice the red bell pepper and grate the carrot. Chop the green onions and cilantro. Set everything aside. Heat one tablespoon of sesame oil in a large skillet on medium heat. Add the minced garlic and grated ginger. Sauté them for about one minute, until they smell great. Now, increase the heat to medium-high and add the ground chicken. Cook it for about 5 to 7 minutes. Use a spatula to break it up as it cooks. When the chicken is browned, stir in the diced red bell pepper, grated carrot, and green onions. Cook for another 3 to 4 minutes. The veggies should be tender. In a small bowl, mix soy sauce, fish sauce, sriracha, and lime juice. Pour this sauce over the chicken mixture. Stir well to combine everything. Finally, remove the skillet from heat and fold in the chopped cilantro. Now, it’s time to put it all together. Take a piece of lettuce and spoon in the spicy chicken mixture. Top it with crushed peanuts and extra green onions for a nice touch. This step is fun and allows you to be creative. Feel free to make each cup as full as you like. Serve your spicy Thai chicken lettuce cups fresh and enjoy! For the full recipe, check the earlier section. To make your Spicy Thai Chicken Lettuce Cups just right, think about your taste. You can control the heat by changing the amount of sriracha. Start with one tablespoon, then taste. If you want more spice, add a teaspoon at a time. For a milder dish, use less sriracha or substitute with sweet chili sauce. You can prep this dish in advance, which helps save time. Cook the chicken mixture and let it cool. Store it in the fridge for up to two days. When you are ready to serve, spoon it into the lettuce cups. Fresh lettuce stays crisp, and the flavors will still shine. These lettuce cups are great as snacks or a light meal. Pair them with jasmine rice for a more filling dish. You can also serve them with a side of peanut sauce for dipping. For a fun twist, add extra toppings, like sliced jalapeños or avocado. Check out the Full Recipe for extra tips! {{image_2}} You can easily make this dish vegetarian. Swap the ground chicken for plant-based meat. You can use tofu, tempeh, or even lentils. Just make sure to press the tofu to remove excess water. This helps it absorb flavors better. Use low-sodium soy sauce instead of fish sauce. It gives the dish a great taste without any meat. If you prefer less heat, reduce the sriracha. Start with one teaspoon and taste as you mix. You can also add a touch of honey for sweetness, balancing the spice. For more heat, try adding chopped fresh chili peppers. Thai bird's eye chilies work well. Just remember, you can always add more, but you can’t take it away. Feel free to get creative with add-ins. You can toss in water chestnuts for crunch or diced avocado for creaminess. Chopped nuts like cashews or almonds give a nice texture. Fresh herbs like basil or mint can brighten the dish. Each of these adds a unique flavor, making your lettuce cups even more exciting. Check out the Full Recipe for all the details on how to make these delicious variations! After enjoying your spicy Thai chicken lettuce cups, store leftovers in a sealed container. Keep the chicken mixture separate from the lettuce. This way, the lettuce stays crisp. Place the chicken in the fridge. It will last for about three days. To reheat the chicken mixture, use a skillet over medium heat. Stir the chicken until it's hot. Avoid reheating the lettuce, as it can become limp. You can enjoy the warm chicken in fresh lettuce cups. You can freeze the chicken mixture for later use. Place it in a freezer-safe bag or container. Make sure to remove excess air before sealing. The chicken will stay fresh for about three months. When ready to eat, thaw in the fridge overnight. Reheat before serving in lettuce cups. For the full recipe, click here. Yes, you can use other lettuce types. Romaine, butter, and iceberg are great choices. Each type adds its own taste and crunch. Romaine adds a nice crunch while butter lettuce is soft and delicate. Iceberg is crisp and refreshing. Choose what you like best. You can serve these cups with many sides. Rice or quinoa works well. You can also add a fresh salad with cucumber and tomato. If you want more heat, serve with extra sriracha. Fresh fruit like mango or pineapple pairs nicely too. To make this dish less spicy, simply reduce the sriracha. Start with one teaspoon instead of one tablespoon. You can also add more veggies to balance the heat. Adding a dollop of sour cream or yogurt can cool down the spice too. Enjoy it your way! For the full recipe, check the section above. This blog post covered the key ingredients and how to prepare Spicy Thai Chicken Lettuce Cups. I shared ingredient options, cooking steps, and tips for serving. You can easily adjust spice levels and make delicious vegetarian versions. Remember, these cups can be stored and reheated for quick meals. Try different lettuce types and sides to enhance your dish. Enjoy making this tasty, healthy meal. It’s simple and fun for everyone!

Spicy Thai Chicken Lettuce Cups

Discover how to make Spicy Thai Chicken Lettuce Cups that burst with flavor in every bite! This quick recipe uses ground chicken, fresh veggies, and zesty sauces, all wrapped in crisp lettuce leaves for a healthy twist. Perfect for a light meal or appetizer, these cups are easy to prepare in just 30 minutes. Don’t miss out on this delicious treat – click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

1 lb ground chicken

1 tablespoon sesame oil

2 cloves garlic, minced

1 inch piece ginger, grated

1 red bell pepper, diced

1 carrot, grated

¼ cup green onions, chopped (plus extra for garnish)

¼ cup cilantro, chopped

3 tablespoons soy sauce

2 tablespoons fish sauce (or low-sodium soy sauce for a vegetarian option)

1 tablespoon sriracha (adjust to taste)

1 tablespoon lime juice

1 head of butter or iceberg lettuce, leaves separated

Crushed peanuts for garnish

Instructions
 

Heat the sesame oil in a large skillet over medium heat.

    Add the minced garlic and grated ginger to the skillet, sautéing for 1 minute until fragrant.

      Increase the heat to medium-high and add the ground chicken. Cook until browned, breaking it up with a spatula (about 5-7 minutes).

        Stir in the diced red bell pepper, grated carrot, and the green onions, cooking for another 3-4 minutes until the vegetables are tender.

          In a small bowl, mix together the soy sauce, fish sauce, sriracha, and lime juice. Pour the sauce over the chicken mixture, mixing well to combine.

            Remove the skillet from heat, and fold in the chopped cilantro.

              To serve, spoon the spicy chicken mixture into the lettuce leaves, then top with crushed peanuts and extra green onions for garnish.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4