EASY Thai chicken Ginger Lettuce BOATS

YAY THESE ARE A MUST TRY! I have made these for years. They are something that we love to have after a few days in a row of heavy meals, or if were just feeling something a little lighter but still filling. I would say its a cross between vietnemese noodle soup and a pad thai dish. It tastes like you bought takeout food but they are even easier than take out! That is hard to beat.

I usually make a batch of this and we will eat it for a dinner and then ill stick it in the fridge and we will have them as lunches all week! They save in the fridge really well and almost get better with time too as they marinate longer!

These Thai Chicken Ginger Lettuce boats are something that are fun to make for people when you’re hosting because they are flavorful but not over the top, and extremely non controversial!

I made these tonight on a whim because we took our kids to a children’s play and it was sadly so terrifying that we had to walk out (thankfully got a refund) and we were debating on going out to eat tonight, but then I realized all I wanted “out” were lettuce wraps like this haha! So instead of spend 100$ on food that your kids don’t like, go home and make these, and then put this in a bowl for your kids without the lettuce and they will LOVE it. Its so perfect in everyway!

Anyway, give these cute little lettuce boats a try, and as always, comment or send me a message if you have any questions at all! Happy “takeout” night!

XX Shea Steady


INGREDIENTS

For the Sauce:

3/4 cup roasted peanuts

4 Tablespoons soysauce

4 Tablespoons coconut aminos

3 tablespoons lime

1 tablespoon fresh minced garlic

1 pinch of red pepper flakes

3 Tablespoons Water

2 Tablespoons Honey

1 Tablespoon Rice vinegar

2 Tablespoons sesame oil

3 Tablespoons oyster sauce

1-2 Teaspoon arrowroot powder (starch) (thickens sauce)

For the Chicken Lettuce Wrap:

8 oz bag of ultra thin asian rice noodles (some labels say rice sticks)

2 Lbs ground chicken

1 head of butter lettuce or iceberg lettuce

1 cup finely chopped green onions

1/2 cup finely chopped cilantro

 

INSTRUCTIONS

  1. On medium heat on the stove, cook ground chicken and fresh garlic with 1-2 tablespoons olive oil in a stir fry pan or large nonstick frying pan

  2. In a separate pot, cook the noodles according to unstructions

  3. Once the chicken is thoroughly cooked, add the cooked noodles to the stir fry pan and with a flat wooden spoon “chop” the noodles into the chicken so that they are smaller and thoroughly combined

  4. In a medium sized bowl, add the ingredients for the sauce, and mix well with a fork.

  5. Pour sauce mixture over the noodle and chicken mixture and mix/chop the mixture until it is evenly mixed and the flavor is colored evenly. Test to see if flavor is strong enough.. if more flavor is needed, add 1-2 Tablespoons Coconut aminos at a time and thoroughly mix and retest!

  6. Fill each lettuce cup, top with slivers of green bell pepper and shredded carrots, serve and enjoy!

Previous
Previous

105 year old chicken noodle soup

Next
Next

Golden Beet Wild Rice Soup