These lettuce boats with chicken and Thai sweet chili sauce balance the cool crunch of fresh leaves with lively Asian spice. Juicy chicken, garlic, ginger, carrot and bell pepper, all glazed in an aromatic sauce, make for a quick dish with bold flavor, plenty of texture and none of the heaviness.
Ingredients
- Iceberg or romaine lettuce leaves — 12–16 large leaves
- Ground chicken — 500g (1 lb 2 oz)
- Thai sweet chili sauce — 80ml (1/3 cup)
- Soy sauce — 2 tbsp
- Fish sauce — 1 tbsp (optional)
- Lime juice — 1 tbsp
- Garlic — 3 cloves, minced
- Fresh ginger — 1 tbsp, grated
- Red bell pepper — 1 small, diced
- Carrot — 1 small, cut into thin matchsticks
- Green onions — 3 stalks, sliced
- Roasted peanuts — 40g (1.4 oz), roughly chopped
- Sesame oil — 1 tbsp
- Vegetable oil for frying — 1 tbsp
- Fresh chili pepper — 1/2 pepper, finely chopped (optional)
- Cucumber — 1/2 cucumber, diced (optional)
- Salt — a pinch
How to make it
- Prepare the lettuce: separate the head into large whole leaves, wash well and dry thoroughly. Slice the vegetables, and mince the garlic and ginger.
- In a bowl, mix the sweet chili sauce, soy sauce, fish sauce and lime juice. Set aside.
- Heat a skillet over medium heat with the vegetable oil. Add the ground chicken, break it up with a spatula and cook for 5–6 minutes until lightly browned.
- Add the garlic, ginger and, if using, the fresh chili pepper. Cook for 30–40 seconds, just until fragrant.
- Stir in the carrot and bell pepper and cook for another 2–3 minutes, until tender but still crisp.
- Pour in the prepared sauce, toss well and cook for 1–2 minutes, until slightly thickened and coating the filling. Finish with the sesame oil and a pinch of salt to taste.
- Remove from the heat, then stir in the green onions, chopped peanuts and, if desired, the cucumber.
- Assemble the boats: arrange the lettuce leaves, spoon in the hot filling and serve immediately. If you like, drizzle with a little extra chili sauce and a squeeze of lime.
Nutrition per serving
| Item | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 28 g |
| Fat | 18 g |
| Carbohydrates | 27 g |
| Fiber | 3 g |
| Sugar | 14 g |
| Sodium | 850 mg |
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Tips and variations
- Gluten-free: swap regular soy sauce for tamari.
- Milder heat: reduce the sweet chili sauce and fresh chili, then add a little more lime.
- Turkey or beef version: ground turkey or beef works just as well without changing the method.
- More vegetables: add thinly sliced mushrooms or zucchini, sautéing them with the carrot.
- Nuts: peanuts can be replaced with cashews or almonds, or omitted for a nut-free version.
What to serve with it
- Steamed jasmine rice or coconut rice.
- Spicy cucumbers with sesame and rice vinegar.
- Lime wedges and extra herbs: cilantro, mint.
FAQ
Can I swap the chicken for a plant-based option?
Yes, use crumbled tofu or plant-based ground meat. Cook until the moisture evaporates, then continue with the recipe and add the sauce.
Which lettuce leaves work best for the boats?
Iceberg, romaine or butter lettuce with sturdy, broad leaves are ideal. Dry them well so the filling does not soften the lettuce.
Can I make the filling ahead of time?
Yes, the filling can be made a day in advance, chilled and stored in a sealed container. Reheat it in a skillet and fill the lettuce leaves just before serving.
How to store and reheat
- Store the filling separately from the lettuce leaves for up to 3 days in the refrigerator.
- Reheat in a skillet over medium heat for 2–3 minutes, adding a few tablespoons of water if needed.
- Keep the lettuce leaves in a container lined with a paper towel to preserve their crunch.