Thai-Style Chicken Lettuce Wraps with Lime, Herbs & Brown Rice

Method

1. Step 1: Prep the lettuce and rice. Separate butter lettuce leaves, wash, and dry thoroughly on a clean kitchen towel. Cook brown rice according to package directions; keep warm. Chop cilantro, mint, and Thai basil; set aside.

2. Step 2: Make the sauce. In a small bowl, whisk together soy sauce, lime juice, fish sauce, honey, chili garlic sauce, and 1 tbsp water until honey dissolves. The sauce should taste bright, salty, and slightly sweet.

3. Step 3: Cook the chicken. Heat sesame oil in a large skillet over medium-high heat. Add shallots, ginger, and garlic; stir for 30 seconds until fragrant and sizzling. Add ground chicken, breaking it into small crumbles with a wooden spoon. Cook for 5–6 minutes until no pink remains and the internal temperature reaches 75°C (165°F).

4. Step 4: Add vegetables. Stir in bell pepper, carrot, and water chestnuts. Cook for 2–3 minutes until the vegetables are crisp-tender and the chicken is lightly browned. The pan should sound lively, not steaming.

5. Step 5: Finish and assemble. Pour the sauce over the chicken mixture. Toss and cook for 1–2 minutes until the sauce glazes the meat and vegetables. Remove from heat and stir in half the herbs. Spoon the filling into lettuce cups, top with brown rice, avocado slices, peanuts, and remaining herbs. Serve with lime wedges.