Thai Chicken Salad Lettuce Cups – Best Thai Chicken Salad Lettuce
1 large head iceberg or butter lettuce
3 tablespoons vegetable oil
1 large red onion, chopped
2 tablespoons finely chopped fresh ginger (you’ll need a thick 2-inch piece)
3 cloves garlic, minced
2 pounds ground chicken (not all breast meat)
1-1/2 tablespoons soy sauce
3 tablespoons fish sauce (see note*)
1/4 cup light or dark brown sugar
2 teaspoons lime zest, from 2 limes
3 tablespoons freshly squeezed lime juice, from 1-1/2 limes
1/2 teaspoon red pepper flakes
2 large scallions, white and green parts, finely sliced
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped cashews or peanuts
For Serving With Cups: Optional
Finely sliced carrots
Cilantro and/or mint sprigs
Fill a large bowl with cold water. Place the head of lettuce on a cutting board; cut off the stem, then cut around the inner core of the lettuce and remove (do not cut all the way through the lettuce; just deep enough to remove the core). Discard the flimsy, ragged outer leaves and then place the head of lettuce in the bowl of water. Gently pull apart the leaves, then place them on a paper towel to dry. Cut any large leaves in half. Chill the lettuce cups in refrigerator until ready to serve.
Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4-5 minutes. Add the garlic and cook 1 minute more.
Add the ground chicken and turn the heat up to high. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 3 minutes. Add the soy sauce, fish sauce, brown sugar, lime zest, lime juice and red pepper flakes and continue cooking, stirring frequently to break up the meat, until the chicken is cooked through, 5-6 minutes more. Off the heat, stir in the scallions, cilantro, mint and nuts. Taste and adjust seasoning if necessary. Spoon into lettuce cups and serve with optional garnishes.
*Note that some brands of fish sauce are stronger than others. If using a milder fish sauce (such as Kame brand) you’ll need to add about a tablespoon more.
Mango Fruit Roll-Ups
4 Cups Diced Ripe Mangoes
Preheat the oven to 175ºF and line two rimmed baking sheets with Silpats or parchment paper.
Puree the mango in a food processor or blender until smooth.
Divide the purée evenly between the two prepared pans, and using an off-set spatula, spread the purée as flat and as evenly as possible until it’s about 1/8-inch thick.
Bake the purée for 3 to 4 hours. (See Kelly’s Notes.) The fruit roll-ups are done when the purée is dry to the touch and pliable. If the bottom side of the roll-ups is still wet after some time, flip the roll-ups over and continue baking them until they are fully dried.
Remove the roll-ups from the oven. Place a piece of wax paper on top of the roll-ups and then peel off the wax paper and the roll-ups together. Cut the sheet into long strips and then roll up the strips.
The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens.
The fruit roll-ups will last for up to 1 week when stored in an air-tight container.