Sticky Thai-Style Chicken Mince Lettuce Cups
Sticky Thai-Style Chicken Mince Lettuce Cups
Jacky @ Butcher Block
4
20 minutes
15 minutes
Asian Influence
Lunch or Dinner
Fresh, fragrant and packed with flavour. These Thai-inspired chicken mince lettuce cups bring together garlic, ginger, chilli and lime with a sticky, savoury-sweet sauce. Served in crisp lettuce leaves with crunchy vegetables and fresh herbs, they're perfect for a light dinner, casual entertaining or a quick midweek meal.
Ingredients
For the chicken:
- 500g chicken mince
- 1 tbsp olive oil
- 2 garlic clove (or 2 tsp of garlic paste)
- 1 tbsp freshly grated or crushed ginger
- 1 red chilli, finely chopped (optional)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar or honey
- 1 tbsp lime juice
- 1 tsp sesame oil
- 2 spring onions, sliced
To serve:
- 1 large butter lettuce or baby gem lettuce
- 1 carrot, julienned
- ½ cucumber, finely grated
- 2 sprigs fresh coriander, finely chopped
- 2 sprigs fresh mint, finely chopped
- 1 lime, quartered (to serve)
Directions
Mix the soy sauce, oyster sauce, honey, lime juice and sesame oil in a small bowl.
Heat the oil in a large frying pan or wok over medium-high heat. Add the garlic, ginger and chilli, cooking for about 30 seconds until fragrant.
Add the chicken mince, breaking it into small pieces with a wooden spoon. Cook for approximately 7–9 minutes, stirring regularly, until almost cooked through.
Pour in the soy sauce mix from step 1 and continue cooking for 2–3 minutes until glossy, slightly sticky and the chicken is fully cooked.
The Butcher's Tip: For a deeper flavour, let the mince develop a little golden colour before adding the sauce. Avoid stirring constantly — those lightly caramelised edges make all the difference.
Stir through the spring onions.
Spoon the chicken into crisp lettuce leaves. Top with carrot, cucumber and fresh herbs.
Serve immediately with lime wedges.