Grilled Thai Chicken Lettuce Wraps
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It’s starting to feel summery outside, which means we want to spend less time in the kitchen with each passing day. But we still have to eat…so we’re making Gaby Dalkin’s grilled Thai chicken lettuce wraps from her new cookbook, Eat What You Want. They’re light yet flavorful, quick-cooking and easy to adapt to your own pantry stash.
“Instead of exchanging gifts for the holidays,” Dalkin writes, “Thomas and I like to take ourselves on a little vacay instead. During last year’s trip, we were lucky enough to eat at a chef’s counter where we were at the mercy of whatever he wanted to make. One of the many courses that came out was a Thai chicken lettuce wrap that blew our minds. It was perfectly seasoned meat wrapped in crisp lettuce with crunchy nuts sprinkled over the top. It was a flavor explosion that is easy enough to recreate at home.”
You could swap the chicken thighs for any quick-cooking protein you have on hand (like chicken breasts, ground pork or tofu), just adjust the cooking time to suit. Don’t have lemongrass? Try adding some fresh lemon zest to mimic the flavor. What we’re saying is, you’ve got this.
Reprinted from Eat What You Want: 125 Recipes for Real Life. Copyright © 2020 by Gaby Dalkin. Photography by Matt Armendariz. Published by ABRAMS.
1½ pounds (680g) boneless skinless chicken thighs, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons soy sauce (preferably low-sodium)
4 garlic gloves, minced
1 tablespoon grated fresh ginger
1 tablespoon minced lemongrass
2 tablespoons fish sauce (optional)
1 tablespoon sriracha, or more to taste
2 tablespoons sesame oil
2 scallions, sliced
Butter lettuce leaves, for serving
¼ cup (40g) toasted peanuts, chopped
Fresh cilantro leaves, fresh Thai basil leaves and lime wedges, for serving
1. Season the chicken generously with salt and pepper. In a small bowl, combine the chili sauce, soy sauce, garlic, ginger, lemongrass, fish sauce, if using, and sriracha.
2. Heat the sesame oil in a skillet over medium-high heat. Add the chicken and cook until the thighs are well-seared and cooked through, 8 to 10 minutes.
3. Reduce the heat to low and add the sauce to the skillet. Stir to coat, add the scallions and continue to cook until the scallions are wilted and the sauce thickens slightly, about 3 minutes.
4. To serve, spoon about ¼ cup (115 g) chicken into each lettuce cup. Top with the peanuts, cilantro, and basil and serve wedges of lime alongside.