Chicken and Shiitake Mushroom Lettuce Cups

By Trent Blodgett

Chicken and Shiitake Mushroom Lettuce Cups

This recipe is my take on Thai Larb Gai. Tangy, herbaceous, spicy and aromatic. These are addicting and incredibly healthy! Hope you love them as much as I do.

Ingredients

  • 2 lb of ground chicken
  • 12 oz shiitake mushrooms, diced
  • 1/2 cup of shallots, minced
  • 10 cloves of garlic, minced
  • 2 tsp Long-tail Sunset Thai Blend
  • 1/2 cup of fish sauce
  • 1/2 cup of lime juice
  • Lettuce
  • Garnish ideas: scallion, serrano chile, Thai basil, mint, cucumber
  • oil to coat pan

Steps

  1. Heat a sauté pan over medium-high heat, add oil when the pan is hot.
  2. Add chicken and cook about 5 minutes until mostly grey.
  3. Add shiitake mushrooms and stir to combine. Cook for another 5 minutes to release most of the moisture from the mushrooms.
  4. Add shallots and garlic and continue cooking until fragrant.
  5. Add Long-tail Sunset Thai Blend and stir to combine, cook 30 seconds.
  6. Add fish sauce and lime juice and remove from the heat. Season with more salt if needed.
  7. Plate up platters for lettuce wraps with garnishes.

Chicken and Shiitake Mushroom Lettuce Cups was originally published in Spice Tribe on Medium, where people are continuing the conversation by highlighting and responding to this story.