Thai Chicken Lettuce Wraps

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
27 g	2 tablespoons sesame oil
454 g	1 pound ground chicken (I’ve also used ground turkey with great results)
150 g	1 medium/large sweet Vidalia or yellow onion (diced small)
9 g	3 cloves garlic (finely minced or pressed)
2 g	1 teaspoon ground ginger or 2 teaspoons freshly grated ginger (or to taste)
90 g	1/3 cup hoisin sauce (plus more if necessary)
40 g	2 to 3 tablespoons low-sodium soy sauce
31 g	2 tablespoons Thai red curry paste (or to taste)
15 g	1 tablespoon rice vinegar or lime juice
8 g	1 tablespoon Asian chili garlic sauce (or to taste)
1 g	1/2 teaspoon freshly ground black pepper (or to taste)
160 g	1 to 1 1/2 cups shredded carrots
	about 3 green onions (sliced into thin rounds; reserve 1 tablespoon for garnishing)
25 g	1/4 cup finely minced fresh cilantro; reserve 1 tablespoon for garnishing
	butter lettuce leaves (sometimes called living lettuce, for serving)

Method: 7 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe is fantastic! I made these after trying the PF Chang's lettuce wraps (very good!), and I think I like this Thai version better. I diced up some water chestnuts and added them to the chicken mixture for a little extra crunch, and served it over a sa” — a cook, 5★

“This recipe is fantastic! I made these after trying the PF Chang’s lettuce wraps (very good!), and I think I like this Thai version better. I diced up some water chestnuts and added them to the chicken mixture for a little extra crunch, and served it over a sa” — a cook, 5★