"I find most Asian lettuce wraps overpowering, so I came up with this entrée because I love light and fresh Thai flavors. You can make the chicken mixture a day in advance and reheat before filling the lettuce leaves." --Amy Sokol, San Antonio
Place chicken in a food processor; pulse until coarsely ground.
Heat a large nonstick skillet over medium heat. Add chicken, broth, and ginger to pan; cook 8 minutes or until chicken is done, stirring frequently. Drain well, and transfer to a large bowl. Add water chestnuts, red onion, green onions, cilantro, juice, sugar, fish sauce, and salt to bowl; toss well. Place 1/3 cup chicken mixture into each lettuce leaf. Serve with peanuts and serrano.
Best recipe I've tried for lettuce wraps! I've been making this recipe since 2007, the only change I make is to add extra cilantro- otherwise it's perfect. Spicy, crispy with the peanut crunch on top- great one dish meal.
We really enjoyed this recipe. We used 1T fish sauce and 1T soy sauce because my husband really doesn't like a strong flavor of fish sauce. My picky daughter liked it too since it was mild, but full of flavor. We added siracha sauce to ours instead of serranos. We will absolutely be making this again.
I was addicted to Larp (aka laab) from our local Thai take out restaurant, but sadly the restaurant closed. I can say that this recipe is as good as, if not better than, the Larp from the take out place. I used ground chicken and omitted the water chestnuts. Other than that, I followed the recipe exactly. Husband loved it. The heat builds when using the serrano peppers. If you don't like the heat, I would recommend using jalapeno peppers.
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