Thai-Style Chicken Lettuce Wraps with Lime and Fresh Herbs

Method

1. Step 1: Prepare the lettuce cups by carefully separating the outer leaves from the butter lettuce head. Rinse and pat completely dry with paper towels. Set aside on a serving platter. The leaves should hold their cup shape.

2. Step 2: Make the dressing by combining 2 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, and 1 teaspoon coconut sugar in a small bowl. Whisk until sugar dissolves. Set aside.

3. Step 3: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering and nearly smoking. Add the ground chicken, breaking it apart with a wooden spatula. Cook without stirring for 2 minutes to develop a golden crust, then stir and cook another 2 minutes until cooked through (75°C internal). Transfer to a plate.

4. Step 4: In the same wok, reduce heat to medium. Add sesame oil, then garlic, ginger, and shallot. Stir-fry for 30 seconds until fragrant— you should smell sweet aromatics. Add the sliced chili and cook 15 seconds more.

5. Step 5: Return the chicken to the wok. Pour in the prepared dressing and toss everything together over high heat for 1 minute until the sauce reduces slightly and coats the chicken. Remove from heat.

6. Step 6: Stir in the remaining lime juice, fresh mint leaves, and cilantro. Toss gently. The residual heat will slightly wilt the herbs, releasing their oils.

7. Step 7: Spoon the chicken mixture into the prepared lettuce cups. Serve immediately with extra lime wedges on the side. Garnish with extra herbs if desired.