This week #SundaySupper has a very special theme. We are cooking from Jaden Hair's cookbook, Steamy Kitchen's Healthy Asian Favorites. Do you have this cookbook yet? If not you need to run to get it! In addition to the Thai Larb Chicken Lettuce Cups, I've already made the Spicy Garlicky Tofu and Broccoli and the Chicken-Tofu Pot Stickers. I have numerous other recipes tagged to make soon.
There are so many things I love about this cookbook. Most of the recipes are easy to make and they are all healthy! We love making Asian food so this book was perfect for my family. The first recipe I made were these incredible Thai Larb Chicken Lettuce Cups.
Before choosing my recipe for this weeks #SundaySupper I had never heard of Thai Larb Chicken before. Then I was watching TV the very day I chose the recipe and Bobby Flay was having home cooks make Thai Larb cups! It was a fun coincidence and I was happy to see how the home cooks made their lettuce cups.
This recipe is great because it was prepped and cooked in under 30 minutes. The flavors were wonderful together. The chiles add a good bit of spice while the lime juice adds a bit of acid and the fish sauce gives it a great flavor. They lettuce cups were a perfect dinner served with steamed rice.
Disclosure: I was provided with a copy of Steamy Kitchen's healthy asian favorites for my review. All opinions are my own.
Thai Larb Chicken Lettuce Cups (Reprinted with permission from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.)
1 ½ tablespoons cooking oil
½ pound ground chicken breast
2 shallots, diced
¼ red onion, diced
1 clove garlic, very finely minced
Minced fresh chiles, Jalapeno or Fresno (amount up to you)
1 tablespoon fish sauce (such as Thai Kitchen)
½ lime, juiced
1 teaspoon low-sodium soy sauce
1 head icebery lettuce, leaves separated into "cups"
1 handful of cilantro and/or mint, cut into chiffonade
Heat a wok or large saute pan over high heat. When hot, swirl in 1 tablespoon of the oil and add the chicken. Use your spatula to break up the meat and spread out over the surface of the pan. Cook until browned, about 3 minutes.
Push the ground chicken to one side of the pan and swirl in the remaining ½ tablespoon of oil. To the oil, add the shallots, red onion, garlic, and fresh chiles and saute the aromatics until fragrant, about 30 seconds. Add the fish sauce, lime juice, and soy sauce.
Serve with lettuce cups and herbs.
Note: I added additional soy sauce and used Jalapeno peppers