Quarantine Cooking With Sally: Asian Chicken Lettuce Wraps

Hey guys, it's our 7th episode of Quarantine Cooking! The ground chicken has a pretty long sell by date so I always buy it , at least when they have it. Feel free to substitute the ground chicken for ground turkey, beef even pork. (Or Beyond Meat!) If you don't have all the ingredients swap things out. No carrots , use finely chopped celery. No fish sauce, use extra soy sauce. No bell peppers, skip them. Make this your own and enjoy. Stay Safe.


4 TBS low sodium soy sauce

2 TBS fish sauce

Juice and zest from one lime plus lime wedges for serving

Splash of rice vinegar

2 TBS brown sugar or honey

1 pound lean ground chicken

2 medium-sized carrots, grated

1 jalapeno finely chopped or minced (seeded and deveined for less spice) optional

½ bell pepper finely chopped

1 cup chopped onion

2 to 3 cloves garlic, minced

1 TBS corn starch

1/4 cup fresh basil or cilantro, chopped

8 ounce can sliced water chestnuts, chopped

lettuce cups – romaine, iceberg, bibb

salt, pepper and olive oil

Serve with cooked rice, lime wedges, sriracha, soy sauce and chopped peanuts


Heat up the olive oil in a large pot add the onions and peppers.Season with a little salt and pepper. When the onions and peppers start to soften add in the chicken, carrots and garlic. Season with a little salt and pepper and break the chicken up as it cooks.

Combine the lime juice, fish sauce, soy sauce, lime juice, rice vinegar and brown sugar in a bowl. Whisk to combine and taste, adjust if necessary.

Mix together cornstarch and 1 TBS water to make a slurry. Add the slurry to the bowl with the soy sauce mixture, mix well and add that to the pot and stir. Then add in the lime zest, cilantro and water chestnuts. Taste and adjust the seasoning if necessary.

Layer a lettuce cup with rice (optional), meat mixture, and desired toppings. Let's Eat!!

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