The Pioneer Woman Tasty Kitchen
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Chicken Larb Gai Lettuce Wraps

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Level: Easy

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Description

An easy dinner based on the classic Thai salad that is low carb, paleo-friendly and so tasty!

Ingredients

  • FOR THE SALAD:
  • 1 Tablespoon Peanut Oil, Divided (avocado Oil For Paleo)
  • ½ pounds 93% Lean Ground Chicken
  • ¼ cups Shallots Diced (about 2 Large Shallots)
  • 1 Tablespoon Fresh Garlic, Minced
  • ¾ cups Cucumber Diced (about 1/2 A Large Cucumber)
  • ½ cups Red Bell Pepper Diced (about 1/2 A Large Pepper)
  • ¼ cups Green Onions, diced
  • ¼ cups Fresh Thai Basil, Roughly Chopped
  • 3 Tablespoons Fresh Mint, Diced
  • 2 Tablespoons Fish Sauce
  • FOR THE SAUCE:
  • 2 Tablespoons Fresh Lime Juice
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Thai Chili, Minced (1/2 Chili)
  • 1 Tablespoon Coconut Sugar (or Sugar Free Sweetener For Lower Carb)
  • ½ Tablespoons Fresh Garlic, Minced
  • Chopped Peanuts, For Garnish (or Cashews)
  • Lettuce Of Choice (I Like Cabbage), For Serving

Preparation

Heat 1/2 tablespoon of the peanut oil in a medium pan on medium heat. Cook ground chicken until no longer pink inside. Transfer to a plate and set aside for later use.

Heat remaining oil in a small pan over medium/high heat and cook shallots and garlic until soft, about 2–3 minutes.

Combine remaining salad ingredients, excluding the fish sauce, in a large bowl. Add garlic, shallots and chicken and stir until well combined. Finally, pour the fish sauce over top and stir until evenly coated and well mixed. Set aside.

Combine all the dipping sauce ingredients and stir until sugar is dissolved.

Fill each lettuce cup with chicken/vegetable mixture and top with chopped nuts and a drizzle of sauce (or you can dip the wrap into the sauce). Devour!

Note: This sauce is very strong so you want to use it sparingly. If you don’t love tangy, salty flavors, I highly recommend you find a good peanut sauce recipe and use that instead. I love the salty tang, but it might not be for everyone!

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