The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.

Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.

Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Italian Chicken Salad in Lettuce Cups

Recipe courtesy of Giada De Laurentiis

Curried Chicken Salad in Lettuce Cups

Recipe courtesy of Dave Lieberman

Chicken Lettuce Cups

Recipe courtesy of Guy Fieri

Lettuce Cups with Cilantro-Almond Chicken Salad

Recipe courtesy of Food Network

Asian Chicken Lettuce Cups

Recipe courtesy of Guy Fieri

Minced Chicken Lettuce Cups

Teriyaki Chicken Lettuce Cups

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories