These Thai chicken lettuce wraps are very similar to Larb Gui served in Thai restaurants – I love Larb Gui, and these chicken lettuce wraps were pretty amazing too.  Larb Gui is typically served as an appetizer, but my husband and I decided to make a whole meal out of these Thai chicken lettuce wraps.

Ingredients:

4 teaspoons peanut oil (or any oil, I just love the flavor of peanut oil in Thai dishes)

2 shallots, minced

1 red bell pepper, thinly sliced

3 cloves of garlic, minced

1 pound ground chicken

2 Thai or serrano chilies, minced

2 tablespoons fish sauce

3 teaspoons dark brown sugar

3 teaspoons lower-sodium soy sauce

1/2 teaspoon black pepper

1 cup basil leaves, chopped

2 tablespoons fresh lime juice

4 lime wedges

1 head of iceberg lettuce

few handfuls of white rice

1. Heat up a skillet and once warm throw in a few handfuls of white rice; continuously toss the rice and cook until lightly browned.  Pour the browned rice into a mortar & pestle and grind until crushed.

2. Heat a large nonstick skillet over medium-high heat.  Add 2 teaspoons oil to pan; swirl to coat.  Add shallots and sauté 2 minutes; add bell pepper and sauté 1 minute; add garlic and sauté 30 seconds.  Remove shallot mixture from pan.

3. Add chicken to the skillet and cook for about 5 minutes or until browned, stirring to crumble.  Drain well.

4. Add the chiles to the cooked chicken and cook 1 minute.  Add the shallot mixture to pan, stir in the fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated.

5. Rinse the iceberg lettuce well.

6. Scoop the chicken mixture into a bowl and stir in basil and juice. Serve in the lettuce with lime wedges squeezed on top.