Looking for a great new savory dish your whole family will love? It might even remind you of PF Chang’s Chicken Lettuce Wraps! The bold but sweet flavor and fresh veggies make this a meal even the pickiest of eaters will love! My son, even though he is 16, has become MORE picky about what food he likes as he gets older. He actually LOVED this recipe and it’s on the list to make again. It’s a great option for my hubby- it’s low-carb so great for his diabetes.
Be sure to try this amazing meal of ground chicken and a savory combination of Asian flavors served in a cool and crunchy lettuce salad.
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
- 1 TB olive oil
- 1/2 yellow onion diced
- 2 mushrooms minced
- 1 tbsp. minced garlic
- 1 lb ground chicken
- 1/4 c hoisin sauce
- 2 Tbsp. soy sauce
- 1 Tbsp. oyster sauce
- 1/2 tsp sesame oil
- 1 tsp ginger
- 2 tsp sriracha
- 1/4 c water chestnuts minced
- 2 green onions diced
Salad:
- 1 head butter lettuce shredded
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/4 cup Thai peanut sauce
Directions:
- Prep your onion, mushrooms, and water chestnuts. Set to the side.
- Using a large skillet add your olive oil and turn your heat to medium.
- Add your diced onion and cook for 4-5 minutes until tender, stirring often.
- Add your mushrooms and continue cooking for 3 more minutes. Add garlic.
- Stir to combine.
- Add ground chicken and cook until browned.
- Using a spatula crumble the chicken as it cooks.
- In a small bowl add your hoisin, soy sauce, oyster sauce, sesame oil, ginger and Sriracha. Stir until combined.
- Add your sauce into the chicken mixture.
- Cook for 5 minutes, stirring often, then remove from the heat. Set to the side.
- Prep your salad mixture butter lettuce, shredded cabbage, and carrots.
- Top with your chicken mixture.
- Drizzle with Peanut sauce.
- Garnish with diced green onions.
ENJOY!!
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Thai Chicken Salad
Prep time:
Cook time:
Total time:
Serves: 4
delicious thai chicken salad recipe- you could use the mixture in lettuce wraps as well. Low carb and delicious!
Ingredients
- 1 TB olive oil
- ½ yellow onion diced
- 2 mushrooms minced
- 1 tbsp. minced garlic
- 1 lb ground chicken
- ¼ c hoisin sauce
- 2 Tbsp. soy sauce
- 1 Tbsp. oyster sauce
- ½ tsp sesame oil
- 1 tsp ginger
- 2 tsp sriracha
- ¼ c water chestnuts minced
- 2 green onions diced
- Salad:
- 1 head butter lettuce shredded
- 1 cup shredded cabbage
- 1 cup shredded carrots
- ¼ cup Thai peanut sauce
Instructions
- Prep your onion, mushrooms, and water chestnuts.
- Set to the side.
- Using a large skillet add your olive oil and turn your heat to medium.
- Add your diced onion and cook for 4-5 minutes until tender, stirring often.
- Add your mushrooms and continue cooking for 3 more minutes.
- Add garlic.
- Stir to combine.
- Add ground chicken and cook until browned.
- Using a spatula crumble the chicken as it cooks.
- In a small bowl add your hoisin, soy sauce, oyster sauce, sesame oil, ginger and Sriracha.
- Stir until combined.
- Add your sauce into the chicken mixture.
- Cook for 5 minutes, stirring often, then remove from the heat.
- Set to the side.
- Prep your salad mixture butter lettuce, shredded cabbage, and carrots.
- Top with your chicken mixture.
- Drizzle with Peanut sauce.
- Garnish with diced green onions.
