Thai-Style Minced Chicken Lettuce Cups
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Based on the popular Thai dish Larb Gai, this is a quick, easy, and flavorful weeknight dinner.
This recipe is based on Larb Gai, the popular Thai dish made from minced chicken, fish sauce, lime juice, chilies, and fresh herbs. You can have it on the table in 30 minutes, and it can be served in lettuce cups or over rice.
What you’ll need to make Thai Minced Chicken Lettuce Cups
As you can see from the photo, the recipe is inexpensive to make with ingredients found at your local supermarket. One of the key ingredients is fish sauce. Contrary to what you might expect, it doesn’t add a “fishy” taste, but rather a salty, savory, umami flavor. If you’ve never cooked with it, I’ll warn you that it smells pretty bad (my kids RUN out of the kitchen when I use it), but please don’t let that deter you — it absolutely makes the dish! If possible, buy a brand imported from Thailand or Vietnam, and don’t worry about buying a large bottle; it keeps forever.
Step-by-Step Instructions
For the chicken, begin by cooking the onions and ginger in oil until soft.
Add the minced garlic and cook one minute more.
Add the ground chicken and use a wooden spoon to break the meat apart.
Add the fish sauce, soy sauce, lime zest, lime juice, brown sugar and red pepper flakes, and cook until the chicken is done.
Off the heat, add the fresh cilantro, mint, scallions, and nuts.
Stir to combine.
Spoon into lettuce cups and serve with finely sliced carrots, herbs and Sriracha sauce.
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Thai-Style Minced Chicken Lettuce Cups
Based on the popular Thai dish Larb Gai, this is a quick, easy, and flavorful weeknight dinner.
Ingredients
- 1 large head iceberg or butter lettuce
- 3 tablespoons vegetable oil
- 1 large red onion, chopped
- 2 tablespoons finely chopped fresh ginger (you'll need a thick 2-inch piece) (see note)
- 3 cloves garlic, minced
- 2 pounds ground chicken (not all breast meat)
- 1½ tablespoons soy sauce (use gluten-free if needed)
- 3 tablespoons fish sauce
- ¼ cup light or dark brown sugar
- 2 teaspoons lime zest, from 2 limes
- 3 tablespoons freshly squeezed lime juice, from 1½ limes
- ½ teaspoon red pepper flakes
- 2 large scallions, white and green parts, finely sliced
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ cup chopped cashews or peanuts
Optional For Serving
- Sriracha
- Finely sliced carrots
- Lime wedges
- Cilantro and/or mint sprigs
Instructions
- If using iceberg lettuce: 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. (If using butter lettuce, you won't have any issues pulling apart the leaves so this step is not necessary.)
- Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4-5 minutes. Add the garlic and cook 1 minute more.
- Add the ground chicken and turn the heat up to high. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 3 minutes. Add the soy sauce, fish sauce, brown sugar, lime zest, lime juice and red pepper flakes and continue cooking, stirring frequently to break up the meat, until the chicken is cooked through, 5-6 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.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- Freezer-Friendly Instructions: The meat mixture can be frozen in an airtight container for up to 3 months and reheated in the microwave om on the stovetop until hot.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 580
- Fat: 33g
- Saturated fat: 7g
- Carbohydrates: 30g
- Sugar: 20g
- Fiber: 4g
- Protein: 45g
- Sodium: 1565mg
- Cholesterol: 195g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I made this on Saturday for my son and husband who have eaten my other recipe for lettuce wraps. I used ground turkey instead of chicken, but followed the recipe otherwise except for the mint as I have an allergy to it. I had them compare it to my other recipe and it got a “delicious” rating. They like both of the recipes, just think they are different. My other one is sweeter, so this one was much lighter and fresher tasting. Loved it! Thank you. Will definitely make this again.
Forgot to rate this as 5 stars!!!!
This became an immediate favorite. I make it at other people’s houses and put everyone to work with the prep (zesting lime & pressing, rinsing & drying lettuce leaves). I often end up making my own ground chicken in the cuisinart since it is difficult to find half chicken thigh/half chicken breast. It’s easy.
This has become a favorite recipe of mine and making it almost every other week! I am using ground up Chicken Breast alone. The one addition I have made to make the texture similar to what I get the Thai place is to roast some rice in a pan and run in through the spice grinder to get coarse powder. I add it towards the middle of the cooking process.
This has become one of my frequent go to recipes when I want an Asian dish that’s light yet so full of flavor! I have made this a number of times and it never disappoints. Have used both ground chicken AND ground turkey with equally great results. Because the ground meat comes in 1 lb. packages, I usually make half the recipe which is a perfect amount for my husband and daughter. I have also used different lettuces. What a great recipe!
Loved this recipe. Had it for lunch several days. Hits the spot and very filling. Will make again.
Made this for the first time tonight and it comes together very quickly after you have prepped the ingredients. We all loved this so much, my daughter can’t wait to make this herself. Our 18 month old grandson absolutely loved this, and he has been a picky eater lately. This made enough for 4 adults and we have leftovers. I think this is a good recipe for 6 people. Thanks, Jenn! Another winner!
Hi Jenn, Planning on making this dish tonight, but wondering if I could use chopped up chicken breast instead? Any tricks to use so the meat isn’t too dry? Thank you and I can’t wait for your cookbook to come out.
Hi Kasia, I think it will work – just be careful not to overcook it.
I made these last night and the flavor was good but the meat was kind of dry. Maybe because I used breast meat chicken instead of dark meat (my grocery store didn’t have any). I was just wondering if there was a sauce I could add to it. Hoisin Sauce perhaps? Thanks!
Hi Cathy, Yes, that would explain it being dry. Hoisin sauce will give it more of a Chinese flavor but would definitely work. You could also try more of a Thai-style peanut sauce. Hope that helps!
I’m making these tonight but I’m wondering what to serve with them. Any suggestions?
Hi Cathy, I think I’m probably too late seeing your question, but jasmine rice would be nice.
Thanks! That’s exactly what I picked up. I just sent you another question regarding the dish.
This is one of my go-to recipes. Often I will make a double batch of the meat and freeze half. It reheats beautifully, so on busy nights I can quickly add the fresh ingredients for a fantastic meal that is quicker than take-out.