Thai Chicken Lettuce Wraps
Thai Food Recipe150 Mins
- 1 tbsp olive oil
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 125ml hoisin sauce
- 60ml soy sauce
- ½ tsp red pepper flakes
- 900g chicken mince
- Small bunch of spring onions
- 2 cloves of garlic, finely chopped
- 1 tbsp grated ginger
- 200g button mushrooms, finely chopped
- 2 large carrots, grated
- Iceberg lettuce leaves, 1 per wrap
- 2 cans of water chestnuts, drained and finely chopped
Add the hoisin sauce, soy sauce, rice vinegar, and sesame oil in a small bowl and stir to combine.
Heat the olive oil in a large pan over a medium-high heat. Add the chicken mince (you can use turkey mince instead if you prefer). Cook until browned, making sure to break up any larger chunks. Make sure you cook until there’s no pink remaining. This should take around 5 minutes.
Stir in the spring onions, ginger and garlic and cook for another minute.
Transfer the mixture from the pan into the slow cooker. Our Stealth slow cooker is a great choice for making healthy, veg-heavy recipes such as this!
Add the carrots, chopped mushrooms and red pepper flakes, and then pour in the sauce mixture from the bowl. Stir thoroughly to combine.
Place the lid on the slow cooker and cook on a low setting for 2 hours, or until the mixture has thickened. Finally, stir in the water chestnuts.
Your Thai chicken mix is now ready to serve. Take a lettuce leaf and spoon in a generous helping of the mix. Two of the lettuce wraps makes for a great, filling lunch.