Asian Pulled Chicken Lettuce Wraps
Chicken Lettuce Wraps are a healthy, filling dinner bolstered by lots of fresh veggies. The sweet-spicy Thai sauce is delicious and leftovers can be tucked into tortillas for lunch the next day.
Servings: 6
Ingredients
- 2 tbsp canola oil
- ½ medium red onion
- 6 large cloves garlic
- 1 large jalapeno pepper
- ¼ cup chopped cilantro stems
- ¼ cup fish sauce
- ¼ cup tamarind pulp
- ¼ cup water
- ½ cup packed brown sugar
- 2 lbs boneless skinless chicken thighs
- 250 g rice vermicelli noodles
- salt
- 1 cucumber julienned
- 1 large carrot peeled and julienned
- ⅓ cup roasted salted peanuts
- 3 radishes thinly sliced
- 1 large head green leaf or iceberg lettuce I actually prefer iceberg!
Instructions
- Heat oil over medium heat in a dutch oven large enough to hold the chicken. Cook onion until golden, about 5 minutes, then add garlic, jalapeno, and cilantro and cook until fragrant, about a minute. Stir in fish sauce, tamarind, water, and brown sugar and bring to a boil. Reduce heat and simmer 5 minutes, until slightly thickened. Add chicken and cook, stirring frequently, until no longer pink inside, about 12 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add vermicelli and cook about 4 minutes, or according to package instructions, then drain in a colander and rinse with cold water to stop cooking.
- Transfer chicken to a cutting board and use two forks to pull it apart into bite-sized pieces. Return pulled chicken to the sauce and toss to coat, then transfer to a serving bowl.
- Arrange lettuce and toppings on a large platter and allow diners to make their own lettuce wraps.