Thai Minced Chicken Lettuce Cups

Thai Minced Chicken Lettuce Cups

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INGREDIENTS

  • 1 large head iceberg or butter lettuce
  • 1 teaspoon grape seed oil
  • 2 tablespoons finely chopped fresh ginger (you'll need a thick 2-inch piece)
  • 3 cloves garlic, minced
  • 2 pkg Ideal Protein Chicken Patty Mix
  • 1-1/2 tablespoons soy sauce (use gluten-free if needed)
  • 3 tablespoons fish sauce (see note*)
  • 2 teaspoons lime zest, from 2 limes
  • 3 tablespoons freshly squeezed lime juice, from 1-1/2 limes
  • 1/2 teaspoon red pepper flakes
  • 2 large scallions, white and green parts, finely sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 Tablespoon Chopped peanuts (garnish only)

Optional for serving

  • Sriracha
  • Lime wedges
  • Cilantro and/or mint sprigs
  • Splenda Brown Sugar

instructions

  1. Fill a large bowl with cold water. Place the head of lettuce on a cutting board; cut off the stem, then cut around the inner core of the lettuce and remove (do not cut all the way through the lettuce; just deep enough to remove the core). Discard the flimsy, ragged outer leaves and then place the head of lettuce in the bowl of water. Gently pull apart the leaves, then place them on a paper towel to dry. Cut any large leaves in half. Chill the lettuce cups in refrigerator until ready to serve.
  2. Prepare IP Chicken Patty Mix as directed.
  3. After the patty mix has sat, heat the oil in sauté pan over medium-low heat. Add the garlic and ginger and cook, stirring frequently, 1 minute.
  4. Add the patty mix and turn the heat up to medium. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 2-3 minutes. Add the soy sauce, fish sauce, lime zest, lime juice and red pepper flakes and continue cooking, stirring frequently, 3-4 minutes more. Off the heat, stir in the scallions, cilantro, mint and nuts. Taste and adjust seasoning if necessary. Spoon into lettuce cups and serve with optional garnishes.

Alanna Kukura

Feb 06, 2020

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