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Spicy Thai Chicken Lettuce Cups
Diabetic Living Magazine
“Who needs a tortilla when a lettuce leaf will do just fine? These low-carb Thai-inspired lettuce cups are full of cooked chicken, crunchy cabbage and snap peas, fresh mint and cilantro, and zesty scallions and red onion. A limey-hot sauce blend works well to bring all of the flavors together.”
2 tablespoons thinly sliced fresh lemongrass (pale yellow parts only)
2 tablespoons thinly sliced fresh ginger
12 ounces skinless, boneless chicken breast, cut into 2-inch pieces
1 teaspoon toasted sesame oil or olive oil
1 teaspoon cold water
⅓ cup lime juice
2 teaspoons fish sauce
1-1½ teaspoons Sriracha
1 cup coarsely chopped red cabbage
½ cup fresh sugar snap peas, thinly sliced crosswise
½ cup thinly sliced red onion (1 medium)
½ cup finely chopped red bell pepper (1 small; see Tip)
½ cup thinly sliced scallions (4)
½ cup lightly packed chopped fresh mint
½ cup lightly packed chopped fresh cilantro
12 butterhead (Boston or Bibb) lettuce leaves (about 2 heads)
1Combine lemongrass and ginger in a food processor. Cover and pulse until finely chopped. Add chicken, sesame (or olive) oil, and the cold water. Cover and pulse until the chicken is coarsely chopped into pea-size bits.
2Cook the chicken mixture in a medium nonstick skillet over medium heat until no longer pink, using a wooden spoon to break up the chicken as it cooks. Remove from heat.
3Combine lime juice, fish sauce, and Sriracha in a small bowl.
4Combine cabbage, snap peas, onion, bell pepper, scallions, mint, and cilantro in a large bowl. Add the cooked chicken mixture and the lime juice mixture. Toss until well mixed. Serve in lettuce leaves.
Tip: For more heat, substitute 2 fresh Fresno chile peppers, sliced, for the bell pepper. Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To make ahead: Up to 24 hours before serving, you can cook the chicken, stir together the lime juice mixture, and prep the vegetables; store separately in the refrigerator. Toss everything together just before serving. Serve chilled.