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Cambodian Chicken Lettuce Wraps

Cambodian Chicken Lettuce Wraps Recipe

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Ingredients Method

Ingredients
  

For the Chicken Filling:
  • 1 lb boneless skinless chicken breast or thigh, cut into 1/4-inch cubes
  • 1 tbsp vegetable or canola oil
  • 2 cloves garlic minced
  • 1/2 cup finely diced red onion
  • 1/2 cup finely chopped carrots optional
  • 1/4 cup chicken or vegetable broth
  • 1 tbsp cornstarch
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp ground black pepper
  • 1/4 cup chopped green onions for garnish
For the Dipping Sauce (Tuk Trey Lok Lak):
  • Juice of 1 fresh lime
  • 1 tsp black pepper freshly cracked is best
  • 1 tsp fish sauce
  • Pinch of salt
  • A few slices of red chili optional, for heat
For Serving:
  • 1 head of iceberg or romaine lettuce separated into individual leaves
  • 1 large cucumber sliced
  • 1 large tomato sliced
  • Fresh herbs like cilantro or Thai basil optional
  • Steamed rice optional, to serve on the side

Method
 

Prepare the Sauces and Vegetables:
  1. In a small bowl, whisk together the dipping sauce ingredients: lime juice, black pepper, fish sauce, and a pinch of salt. Add chili slices if you like it spicy. Set aside.
  2. In a separate small bowl, whisk together the cornstarch and chicken broth until the cornstarch is completely dissolved. Set this slurry aside.
  3. Prepare your lettuce leaves by washing them thoroughly and patting them dry. Arrange them on a platter with the cucumber, tomato slices, and other herbs.
Cook the Chicken Filling:
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the cubed chicken and cook, stirring occasionally, until it is no longer pink and is lightly browned on all sides.
  3. Add the minced garlic and diced red onion to the skillet. Stir-fry for 1-2 minutes until fragrant and the onions are slightly softened. If using, add the carrots and cook for another 2-3 minutes.
Thicken the Sauce:
  1. Pour the oyster sauce, soy sauce, sugar, and black pepper directly into the skillet with the chicken and vegetables. Stir well to coat everything evenly.
  2. Stir the cornstarch slurry once more and pour it into the skillet. Continue to stir constantly. The sauce will begin to thicken and become glossy, coating the chicken nicely. This should only take about 30-60 seconds.
Serve the Wraps:
  1. Remove the skillet from the heat. Stir in the chopped green onions.
  2. Spoon the hot chicken mixture onto the platter with the lettuce leaves and fresh vegetables.
  3. Serve immediately while the chicken is warm. To eat, place a spoonful of the chicken mixture onto a lettuce leaf, add some cucumber, tomato, or herbs, and roll it up into a wrap. Dip it into the lime-pepper sauce and enjoy.