Thai-Style Minced Chicken Lettuce Cups
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Based on the popular Thai dish Larb Gai, this is a quick, easy, and flavorful weeknight dinner.
This recipe is based on Larb Gai, the popular Thai dish made from minced chicken, fish sauce, lime juice, chilies, and fresh herbs. You can have it on the table in 30 minutes, and it can be served in lettuce cups or over rice.
What you’ll need to make Thai Minced Chicken Lettuce Cups
As you can see from the photo, the recipe is inexpensive to make with ingredients found at your local supermarket. One of the key ingredients is fish sauce. Contrary to what you might expect, it doesn’t add a “fishy” taste, but rather a salty, savory, umami 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.
Step-by-Step Instructions
For the chicken, begin by cooking the onions and ginger in oil until soft.
Add the minced garlic and cook one minute more.
Add the ground chicken and use a wooden spoon to break the meat apart.
Add the fish sauce, soy sauce, lime zest, lime juice, brown sugar and red pepper flakes, and cook until the chicken is done.
Off the heat, add the fresh cilantro, mint, scallions, and nuts.
Stir to combine.
Spoon into lettuce cups and serve with finely sliced carrots, herbs and Sriracha sauce.
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Thai-Style Minced Chicken Lettuce Cups
Based on the popular Thai dish Larb Gai, this is a quick, easy, and flavorful weeknight dinner.
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) (see note)
- 3 cloves garlic, minced
- 2 pounds ground chicken (not all breast meat)
- 1½ tablespoons soy sauce (use gluten-free if needed)
- 3 tablespoons fish sauce
- ¼ cup light or dark brown sugar
- 2 teaspoons lime zest, from 2 limes
- 3 tablespoons freshly squeezed lime juice, from 1½ limes
- ½ teaspoon red pepper flakes
- 2 large scallions, white and green parts, finely sliced
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- ¼ cup chopped cashews or peanuts
Optional For Serving
- Sriracha
- Finely sliced carrots
- Lime wedges
- Cilantro and/or mint sprigs
Instructions
- If using iceberg lettuce: 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. (If using butter lettuce, you won't have any issues pulling apart the leaves so this step is not necessary.)
- 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.
- 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.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- 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
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- 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.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Wondering if I could use this as a taco recipe?
Hi Lynda, Sure, I think that would work 🙂
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.
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!!
I don’t have mint but do have an abundance of basil. Would basil work ok.
Hi David, Yes absolutely.
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!
Hi Elaine, Unfortunately, there’s no great substitute for fish sauce — it has a very distinct flavor. Sorry!
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/
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.
Would chopped water chestnuts be a good substitute for the peanuts?
Hi David, Yes, that would work.
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.
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!
The calories and sodium content are way high in this recipe. Why? I thought this would be a low calorie, healthy dish.
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.
Easy to make. My family loved it! This dish will become a regular at our table. Thank you for sharing the recipe.
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!
Wow, Clare — so impressed that your toddlers ate this! It’s a tough sell to my big kids 🙂
I have left over shredded chicken breast. Do you think it would work instead of ground chicken?
Hi Tori, If it is raw it will work but not if it is already cooked.
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.
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.
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!
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!
When you say pork mince…do you mean ground pork? Did you use the fish sauce with the pork mixture as well?
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!)
Awesome! I am so making this tonight!!!!
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.
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!
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.
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 !
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.
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.
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 🙂
Fabulous! Fabulous! Fabulous! Every one who tries this asks me for the recipe. I would give it more than 5 starts if I could.
Great recipe! My fiance loved it! Thank you Jenn! :0)
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.
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.
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.
Love the Thai minced chicken lettuce cups for a quick mid-week easy dinner. So tasty!
These were a hit with my family. Even my son ate them and he’s a challenge!
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.
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.
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!!
Hi Rachel, So glad you’re enjoying the recipes! It’s a 12–inch fry pan from All Clad — probably my favorite pan!
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.
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!!!
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
Hi Mary, Yes, that is correct.
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!
I am allergic to fish and shellfish. Is there anyway to make this dish with a substitute for the fish sauce?
Hi Jillian, You could try soy sauce but it will be a completely different dish — more Chinese than Thai.
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!
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.
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 🙂
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.
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.
So glad you enjoyed , Deb! Now that you have the fish sauce, you might try my Vietnamese Caramel Shrimp or Thai Quinoa Salad.
https://www.onceuponachef.com/2012/01/vietnamese-caramelize-shrimp.html
https://www.onceuponachef.com/2013/05/thai-quinoa-salad.html
What do you usually serve these with?
Hi Sam, They are delicious with jasmine rice.
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!
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.
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.
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!!!
This recipe was dynamite! We loved it.
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.
This looks awesome. I’m going to try this as soon as possible thanks for posting.
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.