A fresh and tasty summer meal! When the weather is hot, a light but delicious meal is the way to go, and my Thai chicken lettuce wraps are a perfect summer dish. The ground chicken is browned with hearty mushrooms and then coated in a delicious and savory Thai sauce. The fresh lettuce cups cradle the chicken along with crunchy carrots and a sprinkling of salty peanuts. The combination is so fresh and delicious. This is a one-pan meal that comes together in minutes and is a tasty summer meal the whole family will love.
Belle’s Thai Chicken Lettuce Cups
2 tablespoons extra virgin olive oil
2 cups fresh sliced mushrooms
1 pound ground chicken
¼ cup brown sugar
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons kosher salt
2 carrots, peeled and cut into match sticks
2 green onions, thinly sliced
1/3 cup chopped roasted peanuts
2 heads bib lettuce leaves
Heat oil in a large skillet over medium-high. Add the mushrooms and ground chicken, and cook and crumble the chicken until everything is browned. Add the bell peppers and cook until tender. In a small bowl, stir together the brown sugar, lime juice, fish sauce, and salt. Add the sauce to the chicken mixture. Cook and stir to coat. Remove from heat. Layer the chicken with the carrots, green onions, and peanuts in the lettuce leaves. Serve with lime wedges, if desired.
