These lettuce cups are perfect if you want to try something a little different.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 5 minutes
    • Thai

    Thai Style Chicken & Lettuce Cups

    Recipe Information

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    2 Chicken Breasts, finely chopped or minced in a food processor

    Drizzle of Olive Oil

    ½ fresh Red Chili

    3 Scallions, sliced

    200g fresh Beansprouts

    100g sliced Water Chestnuts

    100g sliced Bamboo Shoots

    12 leaves of Basil, chopped

    8 leaves of Fresh mint, chopped

    1 finger of Ginger, grated

    Salt & White Pepper to taste

    4 tsp Fish Sauce

    Small handful of Fresh Coriander, chopped

    2 Limes, juiced

    2 - 4 heads Baby Gem Lettuce

    For the Sauce

    3l warm water

    24 small Red Peppers

    250g Caster Sugar

    100ml White Wine Vinegar


    For the sauce.

    In a large pan add the peppers, water, caster sugar and white wine vinegar. Put on a medium heat and bring to a simmer.

    Cook for approximately 20 minutes, or until the ingredients have reduced by two thirds. Remove from the heat and leave to cool. Blend to a sauce and reserve.

    For the chicken.

    Heat a wok with the oil until smoking. Add the chicken, season and sauté for 2 minutes. Now add the chili, water chestnuts and bamboo shoots. Season with salt and pepper.

    Add the fish sauce, ginger and lime juice. Add the fresh herbs, scallions and adjust seasoning.

    To serve.

    Lay out 4 lettuce cups per person and fill with a spoonful of chicken mixture. Drizzle over the sauce & serve.