Thai Chicken Lettuce Cups Recipe – Flavorful Low-Carb Dinner

Thai Chicken Lettuce Cups

• 1 1/2 tablespoons cooking oil
• 1/2 pound ground chicken breast
• 2 shallots diced
• 1/4 red onion diced
• 1 clove garlic very finely minced
• fresh chiles or jalapeño, minced, amount to taste
• 1 tablespoon fish sauce
• 1/2 lime juiced
• 1 teaspoon soy sauce low sodium
• 1 head iceberg lettuce leaves separated into cups
• 1 handful of cilantro and/or mint cut into chiffonade

1. Heat a wok or large sauté pan over high heat. When the pan is hot, swirl in 1 tablespoon of oil and add the ground chicken. Break up the meat with a spatula and spread it across the pan. Cook until nicely browned, about 3 minutes.
2. Push the chicken to one side of the pan and add the remaining 1/2 tablespoon oil. Add the diced shallots, red onion, minced garlic, and fresh chiles. Sauté the aromatics until fragrant, about 30 seconds. Stir in the fish sauce, lime juice, and soy sauce, mixing to combine.
3. Serve the seasoned chicken in lettuce cups and top with the chiffonaded cilantro and/or mint. Enjoy warm or at room temperature.