Thai Minced Chicken Lettuce Cups

Tested & Perfected Recipes

Thai minced chicken lettuce cups

This dish is similar to Larb Gai, the Thai dish made from minced chicken, fish sauce, lime juice, chilies, and fresh herbs. The combination of sweet, salty, tangy and spicy flavors makes it highly addictive. In fact, I have to force myself to put the leftovers in the fridge immediately before starting the dishes, otherwise, I’ll eat them straight from the pan while no one is watching! And did I mention it’s quick? You can walk in the door at six o’clock and be eating by six-thirty.

ingredients

As you can see from the photo, the recipe is inexpensive to make with ingredients found at your regular supermarket. You might have to search a bit for the fish sauce but most grocery stores carry it in the Asian foods aisle. Contrary to what you might expect, it doesn’t add a “fishy” taste, but rather a salty, savory flavor. If you’ve never cooked with it, I’ll warn you that it smells pretty bad (my kids RUN out of the kitchen when I use it) but please don’t let that deter you — it absolutely makes the dish! If possible, buy a brand imported from Thailand or Vietnam, and don’t worry about buying a large bottle; it keeps forever. (The brand I use is Tiparos, which is pretty strong. Some brands, like Kame for example, are milder so you may need to add a bit more to get the desired flavor.) The other Asian sauce in the recipe is Sriracha, the hot sauce named after the coastal city of Si Racha in Thailand, which you can also find it in the Asian foods aisle of most grocery stores.

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Begin with the lettuce cups. Slice off the base stem of the lettuce, then run your knife around the inner core to remove.

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Remove the flimsy, ragged outer leaves and submerge the head of lettuce in a bowl of water. The water will help you pull the leaves apart; if you try to pull them apart without the water, they will inevitably tear.

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Place the lettuce cups on a paper towel to dry, then chill until ready to serve.

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For the chicken, begin by cooking the onions and ginger in oil until soft.

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Add the minced garlic and cook one minute more.

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Add the ground chicken and use a wooden spoon to break the meat apart.

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Add the fish sauce, soy sauce, lime zest, lime juice, brown sugar and red pepper flakes, and cook until the chicken is done.

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Finally, stir in the fresh cilantro, mint and nuts.

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Spoon into lettuce cups and serve with finely sliced carrots, herbs and one of my favorite condiments, spicy Sriracha sauce. Enjoy!

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My Recipe Videos

Thai Minced Chicken Lettuce Cups

Servings: 4
Total Time: 30 Minutes

Ingredients

  • 1 large head iceberg or butter lettuce
  • 3 tablespoons vegetable oil
  • 1 large red onion, chopped
  • 2 tablespoons finely chopped fresh ginger (you'll need a thick 2-inch piece)
  • 3 cloves garlic, minced
  • 2 pounds ground chicken (not all breast meat)
  • 1-1/2 tablespoons soy sauce (use gluten-free if needed)
  • 3 tablespoons fish sauce (see note*)
  • 1/4 cup light or dark brown sugar
  • 2 teaspoons lime zest, from 2 limes
  • 3 tablespoons freshly squeezed lime juice, from 1-1/2 limes
  • 1/2 teaspoon red pepper flakes
  • 2 large scallions, white and green parts, finely sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped cashews or peanuts

Optional For Serving

  • Sriracha
  • Finely sliced carrots
  • Lime wedges
  • Cilantro and/or mint sprigs

Instructions

  1. Fill a large bowl with cold water. Place the head of lettuce on a cutting board; cut off the stem, then cut around the inner core of the lettuce and remove (do not cut all the way through the lettuce; just deep enough to remove the core). Discard the flimsy, ragged outer leaves and then place the head of lettuce in the bowl of water. Gently pull apart the leaves, then place them on a paper towel to dry. Cut any large leaves in half. Chill the lettuce cups in refrigerator until ready to serve.
  2. Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4-5 minutes. Add the garlic and cook 1 minute more.
  3. Add the ground chicken and turn the heat up to high. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 3 minutes. Add the soy sauce, fish sauce, brown sugar, lime zest, lime juice and red pepper flakes and continue cooking, stirring frequently to break up the meat, until the chicken is cooked through, 5-6 minutes more. Off the heat, stir in the scallions, cilantro, mint and nuts. Taste and adjust seasoning if necessary. Spoon into lettuce cups and serve with optional garnishes.
  4. Note: Some brands of fish sauce are stronger than others. If using a milder fish sauce (such as Kame brand) you'll need to add about a tablespoon more.
  5. Freezer-Friendly Instructions: The meat mixture can be frozen in an airtight container for up to 3 months and reheated in the microwave om on the stovetop until hot.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 580
  • Fat: 33g
  • Saturated fat: 7g
  • Carbohydrates: 30g
  • Sugar: 20g
  • Fiber: 4g
  • Protein: 45g
  • Sodium: 1565mg
  • Cholesterol: 195g

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • This was a fantastic recipe, so delicious and refreshing because of the mint. So far I’ve tried 3 of your recipes since I’ve discovered your website, which was just this past Monday, and All three recipes were a hit with my family. Your recipes are so easy to follow. Do you think this recipe will be good with ground pork as well?

    • — Tina on October 11, 2018
    • Reply
    • So glad you’re having success with the recipes, Tina! I do think this would work with ground pork — it will probably be even better!

      • — Jenn on October 11, 2018
      • Reply
  • This recipe is so delicious. There we no leftovers for another meal so I’m making it again tonight. My only change was cutting back on the brown sugar which took nothing away from the recipe. I also want to thank you for your tip on how to pull apart your lettuce so it stays a cup instead of looking like it’s been through a shredder. My cups were perfect for the first time in years!

    • — Terry on October 9, 2018
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  • These are the best! So delicious, and makes a quick, flavourful, and healthy dinner. One of my go-to’s for sure!

    • — Haleigh on October 8, 2018
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  • Tried this tonight and it was delicious! I added a tiny bit of tamarind concentrate and the only fresh herbs I had on hand was some parsley so I used that but next time I will make sure I have some basil on hand…I’m not a fan of cilantro/mint in things. My husband liked it but found it on the sweet side from the brown sugar so next time I will drop that down to a couple tbsp instead of 1/4 cup but that is just a personal preference. There is a LOT of flavor in this dish and it is super quick to pull together if you’ve chopped the veggies in advance.

    • — Marisa on October 6, 2018
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  • The whole family loved it (and that NEVER happens in my family).

    • — Carolyn on October 4, 2018
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  • Loved the freshness and flavor of the chicken. I know use this recipe to create a healthier and more filling option to serve with Asian noodles, similar to the northern Chinese noodle dishes. I dice up lettuce or cucumber to serve alongside.

    • — Tiffany on October 4, 2018
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  • I’ve made this twice, once with ground chicken and once with ground turkey. Both were delicious. Thank you!

    • — Donna on September 14, 2018
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  • Great, easy summer meal that did double duty as a tasty lunch the next day

    This has wonderful flavor and was really easy to put together though there was a bit of prep to get all the ingredients in proper form – I did start buying ginger in bulk, grating it and then freezing so I can pull out it without needing to prep it .

    I had no problem with the fish sauce. I used one of the brands Jenn has recommended and it was fine.

    I made some brown rice with it for my husband. Our lettuce cups kind of fell apart so we ended up eating it more like a salad, but this didn’t change the delicious taste!

    • — Elizabeth on July 29, 2018
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  • Excellent recipe. It turned out exactly as I expected it to taste, flavourful, delicious, and healthy! Who needs tortillas, when lettuce does the trick?! Thanks for sharing it!

    • — Kennia on July 26, 2018
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  • Proud that I tried this good flavored dish. Two obstacles for me to overcome was the fish sauce and the ground chicken. I almost always use chicken breasts but did not want the meal to be dry. Mentally just not used to seeing chicken ground up like beef or turkey. Fish sauce proved to be more of a challenge. I searched online for substitutes before just deciding to go purchase some from the grocery store. At $5 per bottle it was not super expensive. When it came time to add the fish sauce I happen to be visiting with family and I opened up the door hoping for some pre airing. No chance. Really really bad smell once it was simmering in the skillet. Overpowering to my guests and me. I tried to stay positive because I didn’t want them to be scared of my dish 🙂 They left the house LOL…. and went home. I turned on the attic fan, Had the doors open, sprayed lots of room sprays, even concentrated room sprays, and it was so hard to get out. The end flavor of the dish was good. The lingering smell of the fish sauce made some remaining family members not want to try the dish.

    • — CKS on July 4, 2018
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  • This is the best, so delicious. Better than in restaurants and easy to make. Great authentic flavor.

    • — Margot on June 28, 2018
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  • I made this as written last week and my family – teens and adults – loved it! Better than what we’ve had in a restaurant, and quite easy.

    • — Karen on June 28, 2018
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  • Just love it! I planned to have village like dinner with my three kids and hubby where I’m not going to use any cutlery but only my dinner table being wrapped with brown paper. This recipe is going to fit in perfect and it’s so easy.

    • — Shayn on April 23, 2018
    • Reply
  • Hi Jenn, I’ve made this recipe several times and its so easy and delicious! I am thinking of making it again for a dinner party but with tempeh instead of chicken as my guests are vegan. Do you think it would work and would I make it the same way? Thanks!

    • — Tamara on April 13, 2018
    • Reply
    • Hi Tamara, I’ve never cooked with tempeh, so I can’t say for sure – I’m sorry I can’t be more helpful but would love to hear how it turns out if you try it!

      • — Jenn on April 13, 2018
      • Reply
      • Hi Jenn,
        I ended up making this for my vegan dinner party and the tempeh would out perfectly! I substituted the chicken for the tempeh and omitted the fish sauce and everyone loved it. Thank you for all your great recipes!!

        Tamara

        • — Tamara Pettit on May 4, 2018
        • Reply
        • Glad it worked out!

          • — Jenn on May 4, 2018
          • Reply
  • These are absolutely AMAZING! Even my very picky, very ‘meat & potatoes’ only husband loved them! Because of a chronic illness I was unable to cook much at all for almost a decade, but since randomly discovering Jenn’s website I have fallen in love with cooking again at the tender age of 59! I’ve made over a dozen recipes, (many multiple times), & each one is outstanding! Of course, I’ve pre-ordered the cookbook & can’t wait to receive it! Thank you so much, Jenn, for making me look good!

    • — Kelly on April 7, 2018
    • Reply
    • ❤️

      • — Jenn on April 7, 2018
      • Reply
  • Hi Jenn, I get to choose a dish for my husband to prepare for my birthday and have chosen this one. Do you think a 50/50 mix of ground pork and ground chicken could be used or should he just stick to one type of meat? BTW, so excited about the book. Pre-ordered months ago. 😊

    • — Sabine on March 21, 2018
    • Reply
    • Hi Sabine, you could definitely use a mix of chicken and pork if you’d like. Enjoy your birthday dinner and thanks for your support with the cookbook! 🙂

      • — Jenn on March 21, 2018
      • Reply
  • This is a wonderful dish, Jenn! Now, how do I get my wife from begging for more after she’s almost eaten the entire meal by herself!

    • — Malcolm Armstrong on March 12, 2018
    • Reply
    • 🙂

      • — Jenn on March 12, 2018
      • Reply
  • These are delicious, but they aren’t quick! Lots of chopping, zesting, juicing, etc. next time, I’ll chop earlier in the day. A keeper!

    • — Karina on March 8, 2018
    • Reply
  • This was a great dish. I added two Thai chillies instead of red pepper flakes. I also added hoisin sauce on the wrap. I served it with coconut rice as a side.

    • — Sandy on March 7, 2018
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  • Amazing! So flavorful and delicious, my husband kept going back for more. I made it with your cucumber salad. Thank you for another great recipe!

    • — Rachel on March 6, 2018
    • Reply
  • We absolutely love this dish. It’s quick and easy to make and sooooo yummy. The cashews might be the best part! We like a bit of plum sauce or a good sweet and sour to drizzle on top. Sometimes I make this with green lentils instead of chicken and it’s also delicious.

    • — Janet on March 6, 2018
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  • I made this on Saturday for my son and husband who have eaten my other recipe for lettuce wraps. I used ground turkey instead of chicken, but followed the recipe otherwise except for the mint as I have an allergy to it. I had them compare it to my other recipe and it got a “delicious” rating. They like both of the recipes, just think they are different. My other one is sweeter, so this one was much lighter and fresher tasting. Loved it! Thank you. Will definitely make this again.

    • — Sharon on March 6, 2018
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    • Forgot to rate this as 5 stars!!!!

      • — Sharon on March 6, 2018
      • Reply
  • This became an immediate favorite. I make it at other people’s houses and put everyone to work with the prep (zesting lime & pressing, rinsing & drying lettuce leaves). I often end up making my own ground chicken in the cuisinart since it is difficult to find half chicken thigh/half chicken breast. It’s easy.

    • — Carina V. on March 6, 2018
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  • This has become a favorite recipe of mine and making it almost every other week! I am using ground up Chicken Breast alone. The one addition I have made to make the texture similar to what I get the Thai place is to roast some rice in a pan and run in through the spice grinder to get coarse powder. I add it towards the middle of the cooking process.

    • — Chandra Chegireddy on March 2, 2018
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  • This has become one of my frequent go to recipes when I want an Asian dish that’s light yet so full of flavor! I have made this a number of times and it never disappoints. Have used both ground chicken AND ground turkey with equally great results. Because the ground meat comes in 1 lb. packages, I usually make half the recipe which is a perfect amount for my husband and daughter. I have also used different lettuces. What a great recipe!

    • — Diana Callaghan on March 1, 2018
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  • Loved this recipe. Had it for lunch several days. Hits the spot and very filling. Will make again.

    • — Claire Stearns on March 1, 2018
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  • Made this for the first time tonight and it comes together very quickly after you have prepped the ingredients. We all loved this so much, my daughter can’t wait to make this herself. Our 18 month old grandson absolutely loved this, and he has been a picky eater lately. This made enough for 4 adults and we have leftovers. I think this is a good recipe for 6 people. Thanks, Jenn! Another winner!

    • — Lynn on February 25, 2018
    • Reply
  • Hi Jenn, Planning on making this dish tonight, but wondering if I could use chopped up chicken breast instead? Any tricks to use so the meat isn’t too dry? Thank you and I can’t wait for your cookbook to come out.

    • — Kasia G on February 19, 2018
    • Reply
    • Hi Kasia, I think it will work – just be careful not to overcook it.

      • — Jenn on February 19, 2018
      • Reply
  • I made these last night and the flavor was good but the meat was kind of dry. Maybe because I used breast meat chicken instead of dark meat (my grocery store didn’t have any). I was just wondering if there was a sauce I could add to it. Hoisin Sauce perhaps? Thanks!

    • — Cathy Chateauvert on February 15, 2018
    • Reply
    • Hi Cathy, Yes, that would explain it being dry. Hoisin sauce will give it more of a Chinese flavor but would definitely work. You could also try more of a Thai-style peanut sauce. Hope that helps!

      • — Jenn on February 15, 2018
      • Reply
  • I’m making these tonight but I’m wondering what to serve with them. Any suggestions?

    • — Cathy Chateauvert on February 14, 2018
    • Reply
    • Hi Cathy, I think I’m probably too late seeing your question, but jasmine rice would be nice.

      • — Jenn on February 15, 2018
      • Reply
      • Thanks! That’s exactly what I picked up. I just sent you another question regarding the dish.

        • — Cathy Chateauvert on February 15, 2018
        • Reply
  • This is one of my go-to recipes. Often I will make a double batch of the meat and freeze half. It reheats beautifully, so on busy nights I can quickly add the fresh ingredients for a fantastic meal that is quicker than take-out.

    • — Kerry on February 1, 2018
    • Reply
  • I love these in the restaurant and have always been scared to try these at home. I followed the recipe and instructions to a tee! These were actually easy to make and they were the best. The recipe says for 4. There are 2 of us and we had plenty for 2 dinners. These are great. Thanks for the recipe.

    • — Susan Clayman on January 25, 2018
    • Reply
  • I also substituted stir fry sauce which has thicker consistency than the soy sauce. Oyster sauce made a good choice too. This is a wonderful recipe refreshing with full of flavor.

    • — Hsiangpin Chang on December 3, 2017
    • Reply
  • This is one of the most frequently asked for meal at my house! My 8 & 6 year old sons can be picky eaters at times, but when I tell them I’m making lettuce cups they’re ready for dinner! I also sprinkle in some extra peanuts just before serving for that fresh crunch, but leave out the spice since we have wimpy taste buds. There are also days when I don’t have lettuce and we mix this in with some coconut rice.

    • — Alena McCarthy on December 2, 2017
    • Reply
  • I’ve made this recipe several times because of the flavor profile. For my taste, you can’t omit the fish sauce. It adds an authentic flavor that can’t be duplicated with anything else. In the summer, its great to use this in lettuce wraps. But I’ve used it on top of rice and quinoa and its equally as good. Or sometimes it gets eaten out of the pot. Its that good!!

  • LEAN GROUND BEEF IS ALSO GOOD

    • — CHRIS MCALLISTER on November 30, 2017
    • Reply
  • My wife and I have made this a couple of times, and we love it! It’s nice having it the lettuce wraps in stead of over rice (although we’ve done both) as a lighter fare option. Don’t let the long list of ingredients scar you off. It’s a very simple dish to make, even on a weeknight. Delicious!!

    • — Michael on November 30, 2017
    • Reply
  • Would it be possible to prepare the chicken mixture the night before- and warm in microwave before serving?

    • — Pam on November 16, 2017
    • Reply
    • Sure, Pam – this dish reheats really well.

      • — Jenn on November 16, 2017
      • Reply
  • What is your preferred choice of mint for this? Spearmint, peppermint, lemon balm, etc?

    • — Ginny on November 9, 2017
    • Reply
    • You can get away with any of them, but I believe that spearmint is most widely available in grocery stores.

      • — Jenn on November 9, 2017
      • Reply
  • For many years when I visited my daughter and her family in Colorado, we went to an Asian restaurant in Boulder. We always started our meal with Lettuce Cups. A few years ago, we were sad to find them closed. When I saw the picture of the cups on this site, I had to try it to see how the recipe compared. Although my precise memory of the taste had decreased, I found this recipe to be delicious. It is easy to make and tastes wonderful, with or without the sriracha.

    • — Betty on November 2, 2017
    • Reply
  • These lettuce cups were to die for!! We thought they were better than from our Thai restaurant. I used ground pork instead because it was way cheaper than the ground chicken. It smelled a little funky while cooking but came out AMAZING! The lettuce cups were hard to make because the lettuce was not cup-shaped. I followed the tips and used water and chilled but still had issues. I think in the future I might try romaine lettuce or a different plate that has compartments to hold the lettuce cups. Absolutely amazing! Pairs wonderfully with Tom Ka Gai soup. My mouth is watering writing this review.

    • — Susan on September 20, 2017
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  • Hi Jen,

    Is sweetened sake the same as rice wine?

    • — Janelle on August 7, 2017
    • Reply
    • Hi Janelle, they are not exactly the same but, depending on the recipe, can often be used interchangeably.

      • — Jenn on August 8, 2017
      • Reply
  • LOVE this – made it for appetizers when we were watching the US Open !

    • — Tracy Pierce on June 22, 2017
    • Reply
  • My husband and I just had the lettuce wraps. They were delicious. Just wondering if I could substitute portobello mushrooms for the chicken as our daughter does not eat meat. Any thoughts on that?

    • — Terri Pannell on June 15, 2017
    • Reply
    • Sure, Terri – I think that’d work.

      • — Jenn on June 16, 2017
      • Reply
  • Love this recipe.
    I added a little more lime zest, and lime juice. A little less brown sugar. It turned out wonderful. We are going for our second time on this recipe tonight! Thank you.
    You made a lot of flavor and made it easy for everyone to have this amazing taste.
    CC

    • — Christian on May 31, 2017
    • Reply
  • Made these when first posted, yum. just purchased ground chicken to make this week, tastes just like Vietnamese spring rolls. great south beach diet fare.

    • — Gale welsh on May 13, 2017
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  • Absolutely delicious! The only change I made was used coconut oil over vegetable oil and added a tablespoon of sesame oil at same time as herbs.

    • — Cherie on April 20, 2017
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  • Loved it! So simple and yet so satisfyingly classy!!

    • — Rita on March 31, 2017
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  • Cooking this for the first time and ran out of small prep bowls for the ingredients. I put the fish sauce and the soy sauce in the same prep bowl before adding to the chicken. Does this change the taste of the final product?

    • — David on March 30, 2017
    • Reply
    • Hi David, That shouldn’t make any difference. Hope you enjoyed it!

      • — Jenn on March 30, 2017
      • Reply
  • Made this for my boyfriend. He loved it! Very tasty. Will definitely be adding this to my go to recipe list!

    • — Kiara on March 24, 2017
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  • I love making lettuce cups! In addition to the recipe I like to add a small 8 oz can of whole water chestnuts (chopped into quarters) and 1/4 cup of hoisin sauce, which creates a slightly bolder taste. My bf is always looking for ways to make foods less messy, so to avoid the sauce dripping down our hands (which I say is all part of the experience), we recently experimented with wrapping the filled lettuce cups into prepared spring roll paper wraps. It was a great discovery! Now if only I could find a solution to the inevitable “s’mores stickies”….

    • — AMarie on February 15, 2017
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  • Lettuce wraps are something I always order out, but never made until now…because you made it look so easy!! They are delicious!! Will definitely become a regular meal rotation for us!!

    • — Beth on February 15, 2017
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  • I make this on a regular basis as my husband and kids gobble it up. We like to add coconut rice inside the wrap (I use the recipe from Our Best Bites). I make a few other recipes on a regular basis from this site too. I love them because I never feel like I need to make adjustments, the instructions are super clear, and the pictures are incredibly helpful when making for the first time. Thanks for all you do!

    • — Kat on February 14, 2017
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  • Love the chicken dish as a weekend lunch or fun first course. It’s so easy and I usually have all the ingredients on hand..

    • — Josie McGann on February 14, 2017
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  • Yum, yum, yum! Outstanding! I had no trouble finding the fish sauce at an Oriental market. I also bought a Sweet Chili Sauce ( Mae Ploy brand)that I serve with this dish.
    After making this several times I have made some minor changes.
    1. Use a small red onion as large is to much onion.
    2. I weigh a chunk of ginger about 1 ½ ounces, then mince. This increases the amount of ginger to 3 tablespoons.
    3. Omit the peanuts
    4. Toss the shredded carrots into the chicken just before serving.
    My entire family lives this recipe including our 2 & 4 year old grandsons!

    • — Nanci on December 1, 2016
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  • I made this recipe to the letter it was awesome! Came out perfect and my picky husband was even very impressed. Very good recipe that I will repeat.

    • — Elaan on October 6, 2016
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  • Great recipe – I did have a little liquid after browning my chicken, but simply drained and moved on. The secret, of course, is to make sure you have everything prepped ahead of time and standing by in order to be added. Makes this a breeze. Did drizzle with a peanut sauce and served with cold rice salad.

    • — Northern Belle on October 6, 2016
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    • Hi would you mind sharing which rice salad recipe you used? Love this recipe and a rice salad would be great with it. Thank you! Gwyneviere

  • Love this . Extra tasty wth a peanut /hoisin sauce, I used the PB FIT powder (1/4 cup) less fat calories.
    4 TBSP HOISIN sauce , juice of 1 lime.
    Mix together in a space pan , heat to encorporate flavors & pour over lettuce cups

    • — Lillian C on October 6, 2016
    • Reply
  • This is a great weeknight recipe. The tip for pulling apart the leaves of lettuce in a bowl of water is super helpful. I made the filling exactly following the recipe, and then chopped up some lettuce to turn leftovers into a ‘salad’ to change it up a little.

    • — R on October 6, 2016
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  • Absolutely delicious!

    • — Lou on September 13, 2016
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  • My husband LOVED this dish and unfortunately, I just didn’t love it. I think I was expecting more of that famous Chinese chicken lettuce wrap taste – not realizing it was Thai rather than Chinese.

    • — Shannon on August 26, 2016
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  • First; I appreciate your food blog and find the recipes are consistently very good and result in tasty dishes. I made this last night and it was quick, easy, and very satisfying. I didn’t feel it took long to prep–30 minutes was about right. I did add some finely diced carrot for crunch and Thai chilis for heat, but that’s just a personal preference. I plan to serve leftovers tonight over rice.

    • — Eve on August 16, 2016
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  • My Thai mother-in-law would approve. All the elements of Thai food: sweet, sour, spicy and salty. Quick, easy and delicious.

    • — Andrea Carlson on July 22, 2016
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  • I’ve made this a dozen times. It does take time to prep everything-but it’s an awesome dish. I use 2 tablespoons fish sauce rather than 3. Everyone raves about this and asks for it again. I use all dark meat chicken. Worth the effort when you have time. Excellent!!

    • — Larue on July 21, 2016
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  • What else would you serve with these as a side dish to round out the meal? Thanks!

    • — Patrice on July 21, 2016
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  • Great dish. Not ready in 30 minutes though with the chopping and prepping, but no worries. Easy to make and great flavors. I did find that for whatever reason there was a lot of liquid once the chicken was cooked. I just added a bit of water and corn starch and it tightened right up and also gave it a nice silky glaze. This dish was immediately voted by my family to be put “in the rotation.”

    • — Rich on July 19, 2016
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  • This recipe was fantastic! The only thing was, it was soupy. I saw another person wrote the same. I used fresh ground chicken. I just used a slotted spoon so it’s not too runny. Served this with your Thai crunch salad and that was incredible!! My husband couldn’t stop eating it. Thanks!!

    • — Dani on July 4, 2016
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  • I omitted the fish sauce and nuts (because I couldn’t find fish sauce in my supermarket and I simply forgot the nuts). These were fantastic with a little Siracha sauce. One thing I would suggest with the blog is some more details. First I am relatively experienced in the kitchen although my knife skills aren’t the best. But this recipe took me about an hour. What wasn’t clear was do I zest the line before juicing or after. Which is easier? Do I need de-stem the cilantro and mint or can I chop the whole bit. Maybe these are no-brainers for most folks but if you’re going to offer a step by step picture guide so into some of the nuances of prep. Maybe then I could make this in 1/2 hour. Otherwise. Fantastic recipe.

    • — Katrina on June 29, 2016
    • Reply
    • Hi Katrine, Glad you liked these! I’m sorry if you felt the recipe lacked some detail– in response to your questions– I recommend zesting any citrus fruit before you juice it (once you juice it, the shape is different and it’s much more challenging to zest). Regarding removing the stems before chopping herbs, generally, I will run a chef’s knife down the stem of herbs to scrape them off quickly. (I don’t bother to pick them off.) It’s okay if you get some of the stem(s) in there as long as they’re not too hard or fibrous.

      • — Jenn on July 1, 2016
      • Reply
      • Thanks Jenn. I appreciate the tips and will use them tonight when I make this again. I ate the leftovers for a couple of days after I made this the first time. This is really delicious recipe and reheats well.

        • — Katrina on July 10, 2016
        • Reply
    • Always zest first then cut and squeeze-

      • — Larue on July 21, 2016
      • Reply
  • I tried this recipe this evening for my family. We live in a small town in Spain and fish sauce is impossible to find. Other than that, I managed to find everything in our market and my chicken lady ground some chicken for me this morning. I have an abundance of celery and carrots in my garden right now, so I added both and it was crunchy and tasty. I followed the rest of the recipe as written and it was so delicious. My kids (ages 6 and 3) LOVED it and there were zero leftovers. This recipe is quick and simple and incredibly delicious. Will be adding this to our favorites for sure!

    • — Cheynna on June 27, 2016
    • Reply
  • Great recipe. Made more or less as suggested. The flavours were great. Will definetly make again. Thank you for sharing.

    • — Donna Sharpe on June 27, 2016
    • Reply
  • Absolutely Fabulous! Added another ½ Tablespoon of minced ginger because I had chopped too much ?. I only added 1 medium red onion which measured 1 cup fine minced onion. I could only find ground chicken breast so I mixed 1 pound of ground chicken breast with a pound of ground turkey. Everything else as written. I found the Tiparos brand fish sauce…..excellent flavor. The tip on how to make the lettuce leaves is awesome…so easy this way! This was a huge hit with everyone!

    • — NanciH on June 25, 2016
    • Reply
  • Loved the taste, however there was so much liquid once the chicken was cooked that it was almost like a soupy mixture. Your finished product doesn’t look soupy at all, did you drain it or cook it until most of the liquid evaporated? Draining it loses all the wonderful flavor and I thought cooking it until it evaporated would make the chicken too dry

    • — Maryke on June 23, 2016
    • Reply
    • Hi Maryke, Sorry you had too much liquid in the chicken — was the meat by chance frozen?

      • — Jenn on June 23, 2016
      • Reply
    • Probably soupy if you use white meat chicken-use dark-much better

      • — Larue on July 21, 2016
      • Reply
  • I have never posted a review after testing out a new recipe, but this one has inspired me to post one!

    Absolutely delicious recipe, simple and easy to make and full of flavour!

    • — Tania on June 14, 2016
    • Reply
  • We substituted the chicken for ground beef and added some crunchy chopped bell peppers and it was still very delicious!!! My kids devoured it. I have tried many of your recipes and it has never disappointed me. Thank you.

    • — Mina on May 10, 2016
    • Reply
  • This is next level delicious! We did it with half the chicken mince, and it worked out perfectly. Easy, quick, so flavoursome and tasty! Thank you for our new favourite recipe – from New Zealand.

    • — Mikela on May 5, 2016
    • Reply
  • I used to have a favorite Thai restaurant called Sawaddi. Well, Sawaddi closed and reopened under new management with a new name and new recipes. My favorite dish there was you guessed it Thai chicken lettuce wraps! I have searched high and low to find a recipe that came even close to theirs and I have found it finally! Bless you you amazing woman! You complete me! lol Thank you for sharing!

    • — Megan on April 11, 2016
    • Reply
  • Hi Jenn,

    Thanks for sharing your recipes. Does this recipe have a vegetarian version?

    Best,
    Mariana

    • — Mariana on March 6, 2016
    • Reply
    • Mariana, although I’ve not tried it this way, perhaps you could substitute the chicken with tofu, or vegetarian ground “meat.”

      • — Jenn on March 6, 2016
      • Reply
  • The Thai Chicken Lettuce Cups were absolutely outstanding. I followed the recipe exactly, and I wouldn’t change a thing. The blend of flavors in the chicken kind of made my mouth dance every time I took a bite. : ) YUM!! My whole family — even my 8-year-old — loved this meal. Next time, I’m going to triple the recipe and freeze in batches for future meals. Thanks for another awesome recipe, Jenn!

    • — Lisa on January 27, 2016
    • Reply
  • Wow these little cups are so delicious. A real hit with kids and the adults. I live in Dublin, Ireland so no problem buying the fish sauce in the supermarket (Irish people love Thai and also Chinese food). I also add some bean sprouts to this dish to bulk it out slightly. Delicious recipe thank you

    • — Sam on December 31, 2015
    • Reply
  • Would this recipe be a good wedding appetizer? I am in charge of appetizers at my sons wedding and he loves lettuce cups. Thanks, lynn.

    • — Lynn on December 29, 2015
    • Reply
    • Yes, I think these would make a nice appetizer but they may be a little bit messy to eat, so just take that into consideration in your planning.

      • — Jenn on December 29, 2015
      • Reply
  • This recipe is delicious! It also tastes great left over.

    • — Alicia on December 10, 2015
    • Reply
    • This was amazing, so good and easy to prepare. Sure going to make it many times over. Thank you
      Iberia

      • — Iberia Soares on December 21, 2015
      • Reply
  • My boyfriend and I made this last night for dinner. We both love Thai food so we tried this. But here’s the catch: we do not know how to cook! Thankfully I live in SE Asia and have all the ingredients ready. Oh my gosh when we tasted it we felt like professionals! It was so goooood! Definitely going to cook this again!

    • — Gerri on November 28, 2015
    • Reply
  • I eat low carb so these are just perfect for me! Thanks so much!

    • — Ashley on October 29, 2015
    • Reply
  • This recipe is yummy! We’ve tried the mixture in lettuce cups. We’ve had it over both rice and rice noodles. I’ve added stock, amped up the spices and turned it into a Thai inspired soup. We have used it over spinach &/or greens for a knockout salad. And we have even wrapped it in tortillas with some extra veggies. I’ve used ground chicken, turkey, and pork, depending on what I have on hand. It tastes great every time! It has that wonderful balance of sweet, sour, salty and spicy. Home run!

    • — Connie B. on October 29, 2015
    • Reply
  • This wasn’t my favourite of the recipes that I’ve gotten from Jenn, but still good. My boyfriend loved them. I think it was the mint that didn’t sell me, however I read someone substituted basil so I may try that next time. We may also try a different vessel as the iceberg lettuce made quite a mess while we were eating.

    • — Hayley on October 29, 2015
    • Reply
  • Can I skip the brown sugar in this recipe? I just had gastric bypass and sugar is a big no-no. I don’t like the after taste of imitation sweetners. But this looks great!!

    • — Cameo on October 21, 2015
    • Reply
    • Hi Cameo, That’s a tough one because you really need the sweetness to balance out the saltiness. Sorry!

      • — Jenn on October 21, 2015
      • Reply
    • Maybe honey?

      • — Bobbi Jo LaForce on February 6, 2016
      • Reply
  • Another great hit. I made it for my friends and they really liked it and so did I. The best thing is this is kid friendly too. All the kids loved it.

    • — Tara on September 11, 2015
    • Reply
  • Hi Jenn,
    Could you substitute shrimp for chicken in this recipe?

    • — Cristina on September 11, 2015
    • Reply
    • Hi Cristina, Yes, I think shrimp would be delicious.

      • — Jenn on September 13, 2015
      • Reply
  • I am making your recipe for a Vietnamese supper tonight with 24 people. Can you serve the chicken cold or is it best to serve the chicken warm in the lettuce cups? Thank you.

    • — Carole on September 10, 2015
    • Reply
    • Hi Carole, I wouldn’t serve it cold but room temperature is fine. Hope everyone enjoys it 🙂

      • — Jenn on September 10, 2015
      • Reply
  • These are absolutely delicious! And easy to make. Full of flavor. Highly recommend.

    • — Emily on August 31, 2015
    • Reply
  • Made this for dinner a couple of nights ago – very good! Son and husband loved it too. Better than a restaurant!!!! Thanks for another great recipe!

    • — Hedy DeCampo on August 28, 2015
    • Reply
  • I tried these and they were wonderful. I had tried a different recipe before, but found that the flavor was not as robust as yours. I also like to serve these with a prepared lettuce wrap sauce ( I used Lee Kum Kee). Chicken is a big part of our diet, so these are a nice change from a whole piece of meat.

    • — Brenda on August 28, 2015
    • Reply
  • Hey Jenn! I absolutely loved this recipe. I made it last week for myself and my husband. It’s been hot as heck here on Maui and I wanted to spend as little time in the kitchen as possible. I prepped everything in the morning, used romaine lettuce instead of iceberg, cooked the meat up just before serving. It was fantastic! Definitely a keeper. Thanks for your creativity.

  • These were fantastic! I do not know about the technique of peeling the lettuce leaves in water; that tip was extremely helpful! I could not find fish sauce at the grocery store so I subbed 1 tbsp of anchovy paste and 2 tbsp of Worcestershire sauce. These came out light and refreshing.

    • — Nina on August 27, 2015
    • Reply
  • This recipe was delicious. Very flavorful and healthy and easy. Love all the food I’ve been making from this website.

    • — Christine on August 27, 2015
    • Reply
  • My daughter made this recipe on Tuesday and we’re having it again two nights later. It is my husband’s birthday and he chose to have this again! Last time we halved the recipe because I thought one pound of chicken would be enough….big mistake. Tonight we’ll be making extra for leftovers.

    • — Monica on August 27, 2015
    • Reply
  • All I can say is, “Wow!” I made this dish the other night using ground turkey. As usual, Jenn’s dish was a hit for the entire family! It was the right amount of savory and spice, and the lettuce cooled it down in the mouth beautifully! I love that so much of it can be prepared in advance! Although I would say that for my family, this dish was more appropriate as an hearty appetizer. My kids and hubby chowed it down in 5 minutes flat and I had nothing more to feed them!

    • — Mimi on August 27, 2015
    • Reply
    • LOL 🙂

      • — Jenn on August 27, 2015
      • Reply
  • These were fun to make and really good! Kids and adults scarfed these down and declared them delicious. They have a sweet-spicy flavor that is really unusual. I will be making these again soon! Thank you for another winner. I love your recipes and pictures. :o)

    • — Janet Miller on August 27, 2015
    • Reply
  • I make this dish once a week. My children take any leftovers in their lunches to school. My family eats it without the lettuce or sriracha sauce. This is one of my favorite recipes.

    • — L Gordon on August 26, 2015
    • Reply
  • Dear Jenn, I love all your recipes because they are all exquisite! I have tried and have great success with many of them. Today I made the Thai chicken lettuce cups, but it seems there is a little mistake with the pictures b/c the photo with the popcorn and another with carrots appear there and also the last photo is the minced chicken. Always it’s perfect but today there is a mismatch, so I’d rather advise you.
    Have a great week and thanks again for sharing your wonderful and well described recipes!

    • — Ingrid on August 21, 2015
    • Reply
    • Thank you, Ingrid. That is very strange! I will look into it 🙂

      • — Jenn on August 21, 2015
      • Reply
  • I made this over the weekend for my husband to try. Happy, happy, joy, joy! We practically finished it off, just the two of us!

    • — Renae on August 17, 2015
    • Reply
  • Wondering if I could use this as a taco recipe?

    • — Lynda Kelly on August 15, 2015
    • Reply
    • Hi Lynda, Sure, I think that would work 🙂

      • — Jenn on August 19, 2015
      • Reply
  • Made this dish and followed the directions completely. Two observations, 1. the finished product needs something to tighten it, perhaps cornstarch and, 2. a veggie on the side or on top.
    I’ll do this on my next try.
    The dish has allot of flavors going on and spicy heat which I like.

    • — Bob Pulley on August 12, 2015
    • Reply
  • I made this tonight and it was absolutely delicious! I used butter lettuce, which I don’t recommend. It is too flimsy to hold the meat mixture so I’ll use iceberg next time. My husband and I have found a new favorite!!

    • — Patsy on August 10, 2015
    • Reply
  • I don’t have mint but do have an abundance of basil. Would basil work ok.

    • — David on August 7, 2015
    • Reply
    • Hi David, Yes absolutely.

      • — Jenn on August 10, 2015
      • Reply
  • Five stars. Unfortunately, I didn’t have
    a few ingredients. I used lemon instead of lime. Will have a shopping list next time I make this great recipe.
    Was out of brown sugar so used 1/4 cup of maple syrup, didn’t have fish sauce, but
    had lobster broth. Had all the other
    ingredients and yet it still came out
    fantastic. Great recipe. Thanks so much.

  • Is there a substitute for fish sauce? Allergic to many fish!

    • — Elaine on August 6, 2015
    • Reply
    • Hi Elaine, Unfortunately, there’s no great substitute for fish sauce — it has a very distinct flavor. Sorry!

      • — Jenn on August 7, 2015
      • Reply
      • My understanding is that, outside of Israel, one can’t find fish sauce with a reliable hechsher. Joy of Kosher has a recipe to make an acceptable but not great substitute. You can store it for a couple or few months. I haven’t tried it. We will have to accept whatever can make do. http://www.joyofkosher.com/recipes/kosher-fish-sauce/

        • — Atara on October 14, 2015
        • Reply
        • Sorry, I didn’t notice the recipe for fish sauce included anchovies. So, if keeping kosher, you can’t use that recipe containing fish in the same course that meat is served.

          • — Atara on October 15, 2015
          • Reply
  • Would chopped water chestnuts be a good substitute for the peanuts?

    • — David on August 6, 2015
    • Reply
    • Hi David, Yes, that would work.

      • — Jenn on August 7, 2015
      • Reply
  • Delicious! My husband and I loved them. I might add more red pepper flakes next time, to make them tingle just a bit more. Also, I agree with other commenters that it’s important to do all the prep before you start cooking–things move fast! Thank you for this terrific recipe.

    • — Mrs T on July 21, 2015
    • Reply
  • I made the Thai minced chicken lettuce cups last night. It stinks to high heaven when you cook it (because of this seasoning called fish sauce). But push past the smell and the outcome is so worth it! I used ground pork instead of chicken and it tasted incredible! My hubby and 13 year old absolutely loved it and devoured it! Going to make it again tonight.. It was that good! Better than what we wait in line for at PFChangs!

    • — Kim on July 17, 2015
    • Reply
  • The calories and sodium content are way high in this recipe. Why? I thought this would be a low calorie, healthy dish.

    • — Lyn on July 9, 2015
    • Reply
    • Hi Lyn, I don’t believe the dish is high in calories for a main course, but the sodium is high because of the fish sauce. Unfortunately, it can’t be omitted — it’s what makes the dish so delicious.

      • — Jenn on July 9, 2015
      • Reply
  • Easy to make. My family loved it! This dish will become a regular at our table. Thank you for sharing the recipe.

    • — Nicole on June 22, 2015
    • Reply
  • My husband, parents, and toddlers loved these lettuce wraps! I loved that this was one of the few recipes that didn’t have peanut butter in it. I tweaked it a bit by adding some shiitake mushrooms and some oyster sauce but the foundation for the recipe was terrific. It’s definitely going to be a make again recipe. Thanks so much!

    • — Clare on May 21, 2015
    • Reply
    • Wow, Clare — so impressed that your toddlers ate this! It’s a tough sell to my big kids 🙂

      • — Jenn on May 21, 2015
      • Reply
  • I have left over shredded chicken breast. Do you think it would work instead of ground chicken?

    • — Tori on May 20, 2015
    • Reply
    • Hi Tori, If it is raw it will work but not if it is already cooked.

      • — Jenn on May 20, 2015
      • Reply
  • I am already sold by the fabulous reviews. My question is how far ahead can these be made and refrigerated before serving? I would like to bring them to a Derby party.

    • — Mary Berchtold on May 1, 2015
    • Reply
    • Hi Mary, You can make the chicken mixture 1-2 days ahead but I wouldn’t fill the lettuce cups or they’ll get soggy. I would probably serve the cups next to the chicken and let people assemble themselves.

      • — Jenn on May 1, 2015
      • Reply
  • Fan-freakin-tastic! Followed the recipe exactly, and hubby and 2 boys devoured them! Hard to find a winner for all, but this did the trick. A bit labor intensive, but it came together in the end so it was totally worth it! We topped it with a PF Chang style sauce we made with rice vinegar, mustard, and a touch of soy. YUMMMM!
    This is the second recipe I’ve tried from this site, and I am very glad to have discovered it-cant wait to make more!

    • — Jen on April 13, 2015
    • Reply
  • This one is a winner! Easy, tasty and infinitely versatile. I make this a lot.

    I tend to ditch the sugar, mint, cilantro and sriracha and use thai curry paste instead (red, yellow or green, whatever I’m in the mood for). The curry paste gives it a great flavour with a nice spicy kick.

    Last time I made it, I used pork mince instead, and I added some peeled and diced cucumber a couple of minutes before I finished cooking. Very yummy — I’ll definitely be trying that again!

    • — Laura on April 1, 2015
    • Reply
    • When you say pork mince…do you mean ground pork? Did you use the fish sauce with the pork mixture as well?

      • — Kim on July 15, 2015
      • Reply
      • Ah, yes, sorry. Pork mince is British for ground pork 🙂 And yes, I use the fish sauce and soy sauce with the pork mixture as well. (Except when I’ve run out and don’t realise, anyway!)

        • — Laura on July 16, 2015
        • Reply
        • Awesome! I am so making this tonight!!!!

          • — Kim on July 16, 2015
          • Reply
  • This recipe received an “A” from every member of the family! (That’s a big deal!) I was a little nervous about the fish sauce, but I stuck to the recipe and used 3 tablespoons, and it wasn’t “fishy” or overpowering at all. We all had so much fun eating this meal together, and I have added it to the rotation.

    • — Hilary on March 31, 2015
    • Reply
  • I’ve made these several times and they are just delicious!! Easy, quick, and the fresh herbs and lime juice/zest really make this dish stand out. My toddler will eat it, too, and I feel like it’s a great way to expose him to new flavors. I’m a huge fan!

    • — Christine S on March 20, 2015
    • Reply
  • Made this last week and it was wonderful. Even my 17 year old son – who initially looked at it and said “That’s dinner?” – ate three wraps. He added a dollop of peanut butter to his third one.

    • — Bonnie on February 17, 2015
    • Reply
  • This recipe is da’bomb. Oh my goodness, it’s one of those rare recipes that reap huge dividends but it’s soo simple to put together AND the infusion of all the aromstic herbs & spices just transports you & everyone else in your house to Thailand. The smells are just amazing and if you can believe it, after all those delicious odors, the taste is .. to die for. Why even a beginner can sample the unique pleasure of putting a dish together that is simple [the illustrated steps will keep you on the right path] but really wonderful in the coming together and most importantly–the taste. A stellar recipe !

    • — Kathryn on January 28, 2015
    • Reply
  • Excellent! I had to substitute toasted pine nuts for the peanuts (because I didn’t have any) and left off the scallions for the same reason. I added shredded carrots and Shiracha sauce at the end and would add additional cilantro and not forget to buy the scallions as well next time. We devoured them.

    • — Marilyn on January 25, 2015
    • Reply
  • Is one lettuce cup considered a serving? Also, will omitting the nuts change the taste drastically? They are really high in fat and would like to eliminate them.

    • — karin on January 25, 2015
    • Reply
    • Hi Karin, It depends on how large the lettuce cups are and how much you fill them, but I’d say one serving is about 2-3 lettuce cups. And totally fine to omit the nuts 🙂

      • — Jenn on January 25, 2015
      • Reply
  • Fabulous! Fabulous! Fabulous! Every one who tries this asks me for the recipe. I would give it more than 5 starts if I could.

    • — Jill on December 29, 2014
    • Reply
  • Great recipe! My fiance loved it! Thank you Jenn! :0)

    • — Ana on December 23, 2014
    • Reply
  • I made these tonight and they were yummy. I have made lettuce wraps before but the lime added an interesting note and I really liked it.

    • — Donna on December 4, 2014
    • Reply
  • This recipe was amazing!! I love the sauce it makes. It’s really good to mix some quinoa or rice with it to soak up those wonderful juices. I didn’t have chicken so I used ground turkey and it turned out beautifully! Don’t skip on the fish sauce it makes a big difference.

    • — Ryan on December 4, 2014
    • Reply
  • For years I’ve loved lettuce wraps but these are better than any I’ve had in a restaurant. It’s good to have all ingredients assembled and ready-actual cooking time is very quick. I’ve made them with ground turkey or ground chicken either way delicious. Might try ground pork next. Very versatile recipe. If possible I’d give 6 stars.

    • — Janice on December 3, 2014
    • Reply
  • Love the Thai minced chicken lettuce cups for a quick mid-week easy dinner. So tasty!

    • — Josie McGann on December 3, 2014
    • Reply
  • These were a hit with my family. Even my son ate them and he’s a challenge!

    • — Drew on December 3, 2014
    • Reply
  • I’ve made these several times and given the recipe to a friend. They are delicious. The flavour is is complex and hits different parts of the tongue. This recipe is also easy to make ahead and take to a potluck. The hardest thing is not to fill them too full, as, depending on what kind of lettuce used (I’ve used both romaine and butter), the filling is so good you just want to load it up and sometimes the lettuce breaks. These have been a hit with my most fussy foodie friends.

    • — Barb on December 3, 2014
    • Reply
  • I guess the fish sauce can be to old. I just looked at mine and it was almost black and was full of salt crystals. I saw that it was 3 years past its expiration date. I didn’t realize I had it for THAT long! I also noticed that it says, “do not refrigerate”. Yep, you guessed it, it was in the frig!

    I’m going to have to buy a new bottle.

    • — Donna on November 24, 2014
    • Reply
  • Thank you so much for these amazing recipes!!!! I am having so much fun trying them and being awed by the results!!! What kind of frying pan do you use? The picture in the Thai chicken lettice cups looks like a good large thick stainless steel pan. I want it!!

    • — Rachel on November 22, 2014
    • Reply
  • We all just finished devouring this, all five of us aged 7 to 47 gave it 5 stars, and declared it to be a new family favorite. Not that I’m surprised, because I love everything from this site, but this one is a superstar dinner. Walked in the door at 6 and we were eating by 6:35… light & delicious.

    • — Sheila on November 3, 2014
    • Reply
  • Made these tonight for dinner and they were amazing. Used ground turkey instead of chicken. You didn’t mention draining the meat, so I didn’t. Next time I will drain before adding the soy/fish sauce mix. So light, flavorful and tasty!!!

    • — Sheree on October 28, 2014
    • Reply
  • Hi Jenn,
    I have made this recipe once and it was well received. My question is when do you add the scallions? It looks like, from the photos, you should add them when adding the cilantro, mint and nuts.

    Thanks,
    Mary B

    • — Mary Brown on October 14, 2014
    • Reply
    • Hi Mary, Yes, that is correct.

      • — Jenn on October 14, 2014
      • Reply
  • We have been experiencing record breaking heat here in San Diego so this was the perfect dish for something light. We love Thai lettuce wraps and these were delicious. Very easy, healthy and a great meal for people watching their carbs. I served it with peanut sauce and also a sweet chili sauce.
    Thanks, Jen!

    • — Linda on September 20, 2014
    • Reply
  • I am allergic to fish and shellfish. Is there anyway to make this dish with a substitute for the fish sauce?

    • — Jillian on September 17, 2014
    • Reply
    • Hi Jillian, You could try soy sauce but it will be a completely different dish — more Chinese than Thai.

      • — Jenn on September 17, 2014
      • Reply
  • This is a very delicious and colorful dish. My daughter isn’t a big fan of lettuce. But, tonight she asked for more lettuce cups to wrap the meat. Thanks for sharing this wonderful recipe!

    • — Lynne on September 17, 2014
    • Reply
  • I made this last night and it was so delicious!!! I add some crunchy vegetable like carrots, celery and water chestnut. It’s just so tasty and my little girl love it very much. Thank you for sharing.

    • — Ahmie on September 10, 2014
    • Reply
  • Dear Jenn, I have always stayed from fish sauce because I don’t like the taste of strong fish. Can you make me feel better about this, so I can start cooking with it.I really want to make these lettuce cups. Thank you, Joanne

    • Hi Joanne, Fish sauce is one of my favorite ingredients for cooking! It doesn’t really have a fishy taste at all; it’s more of a salty, deep, funky (in a good way) flavor. It’s used extensively in Southeast Asian cooking so if you like Vietnamese and Thai food, chances are you like fish sauce. Fair warning: it doesn’t smell great and it’s not a sauce you would ever taste on its own, but it adds a very delicious, distinct flavor to so many dishes. Hope that helps, and please come back and let me know how the lettuce cups turn out 🙂

      • — Jenn on September 2, 2014
      • Reply
  • This dish was delicious and easy to make. I
    had never tried ground chicken before, but I will be making these again. I love your step by step instructions.

    • — Carmen Sierra on August 21, 2014
    • Reply
  • I used diced chicken instead of minced chicken and it still turned out delicious! I shredded jicama & carrots & cut snap peas in half lengthwise for extra garnish. I would have never tried fish sauce since anchovies aren’t my favorite, but your site convinced me otherwise.

    • — Deb Hume on August 16, 2014
    • Reply
  • What do you usually serve these with?

    • — Sam on July 30, 2014
    • Reply
    • Hi Sam, They are delicious with jasmine rice.

      • — Jenn on July 31, 2014
      • Reply
  • Tried your Thai Minced Chicken Lettuce Cups last night for dinner and got rave reviews from the family. Really yummy! The only very small things I changed were to add more nuts because we like them and to use the lettuce more like wraps than cups. A definite keeper!

    • — Terri Freeman on July 28, 2014
    • Reply
  • These were really great! I liked the easy directions (although fresh ginger can be a pain, it is worth it). Served it with green beans. Another wonderful recipe! Thank you.

    • — Karen GC on July 27, 2014
    • Reply
  • These lettuce cups were BANGIN! I followed the recipe exactly and it was beyond delish. I gave my husband the option of using mini tortillas in case lettuce cups were too light for him. They were a hit all around.

    • — Lindsay on July 27, 2014
    • Reply
  • The recipe is very similar to Larb Gai (Thai Chicken salad) but to make it truly Thai omit the nuts and the brown sugar. Add toasted/blended Jasmine rice during the cooking and instead of brown sugar use palm sugar (which can be found at most Asian Markets). Instead of using the lettuce, substitute with sliced Green Cabbage and cucumber. Not matter what, you still have a winner!!!

    • — Kevin on July 27, 2014
    • Reply
  • This recipe was dynamite! We loved it.

    • — Julie on July 27, 2014
    • Reply
  • Excellent recipe! Made it with leftover roast chicken chopped fairly fine (approx 3-4 cups). Only thing I changed was using less red onion due to the amount of meat. Followed the recipe for the rest of the ingredients. I’m not a big cilantro fan but this was very good. Like it better than my PF Chang copy-cat…much easier.

    • — Mary Casper on July 26, 2014
    • Reply
  • This looks awesome. I’m going to try this as soon as possible thanks for posting.

    • — Suzan on July 24, 2014
    • Reply
    • Fun recipe and very tasty. I had 1 lb. of gr. chicken, and 1 lb. of gr. turkey. Turned out great. My fish sauce is not at all offensive when cooking. As with any recipe it is best to do the mise en place method. Meaning everything is measured and cut up ahead of time. Then, this recipe comes together in no time. I love using the butter lettuce leaves, and I serve the nuts on the side so each person can take what they want. That way, if there are leftovers, the nuts do not get soggy.

      • — Karen Calanchini on June 11, 2018
      • Reply

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