Spicy chicken lettuce wraps

Ingredients

• 45 g 3 tbsp soy sauce
• 18 g 1½ tbsp allulose (or sugar)
• 7 g 1 tsp fish sauce
• 15 g 1 tbsp chili garlic sauce or sriracha
• 28 g 2 tbsp avocado oil
• 40 g ⅓ cup green onions, finely sliced (about 3 green onions, divided)
• 20 g 5 garlic cloves, minced
• 454 g 1 lb ground chicken or turkey
• 38 g ¼ cup roasted peanuts, chopped
• 45 g 15 butter lettuce leaves (bib lettuce)
• 70 g 1 lime, cut into wedges
• 8 g 2 tbsp cilantro, roughly chopped
• 20 g 1 Fresno chili, thinly sliced (optional for serving)
• 150 g ½ English cucumber, thinly sliced (optional for serving)

Materials

• Wok
• Mixing Bowls
• Wok Spatula

Preparation

• Before We Start
  
  Allulose vs Sugar: This keeps things refined sugar-free. If you’re subbing with sugar, use just 1 tbsp (12 g) instead of 1½ tbsp allulose.
  
  Ground Chicken: You can normally find this at most grocery stores. Ground turkey also works well if you can’t find it.
  
  Lettuce: Butter lettuce (aka Bibb or Boston) is ideal. Romaine hearts can be used in a pinch. Wash and dry well for crisp, sturdy cups.
  
  Fish Sauce: This stuff smells fishy, but once it cooks in the pan, much of that goes away and you are left with an umami packed sauce that is essential to Thai cuisine.
  
  Avocado Oil: We love avocado oil because it is a healthier less processed neutral oil with a smoke point of 500 degrees F and we try to stay away from seed oils. You can use any neutral oil here though.
  
  Chili Garlic Sauce: You may also see this stuff called sambal oelek. If you have family members that can’t handle spice, you can omit this and then just have some sriracha on the table for those that want a good kick.
• Make the Sauce
  
  In a small bowl, whisk together soy sauce, fish sauce, allulose, and chili garlic sauce. Set aside.
• Prep Your Ingredients
  
  Green Onion: Slice, separating whites (for cooking) and greens (for garnish).
  Garlic: Peel and mince. Combine with white onions.
  Lime: Cut into wedges for serving.
  Cilantro: Roughly chop and set aside.
  Peanuts: Roughly chop.
  Lettuce: Wash and dry leaves. Choose intact ones for wrapping.
• Cook the Chicken
  
  Heat 2 tbsp avocado oil in a wok or 12-inch skillet over high heat until shimmering. Add chicken and MSG and spread into a single layer. Cook undisturbed for 3–4 minutes until browning, then flip and cook another 3–4 minutes. Break up with a wooden spoon or wok spatula and cook for 2–3 more minutes until fully done.
• Add Peanuts & Aromatics
  
  Create a well in the center and add remaining 1 tsp sesame oil, the white parts of the green onion, and garlic. Sauté in the center for 30–45 seconds, then stir everything together. Then add chopped peanuts and stir for another 30 seconds.
• Add the Sauce
  
  Pour in your sauce mixture and stir until everything is coated and the sauce has reduced slightly, about 1–2 minutes. Add sesame seeds and 3/4 of the remaining green onion and stir. Remove from heat and transfer to a serving bowl.
  
  Top with the remaining green onion and about 1/2 tbsp of the cilantro.
• Assemble & Serve
  
  Serve family-style with a platter of lettuce leaves. Spoon the chicken mixture into each leaf and top with cilantro, reserved green onion, a squeeze of lime, and some sriracha if you like it hot.
  
  Optionally thinly slice fresno chilis and english or persian cucumbers as an additional topping.

Questions

Photos of members who cooked this recipe