First time I have done these Thai Chicken Lettuce Wraps and they were a huge hit! The star of the meal for sure. We had guests over for the first time in 10 weeks and they could not stop talking about them. Trimmed the fat off some boneless/skinless thighs and then pulsed it into a nice semi-fine ground consistency in the food processor. They were utterly spectacular! Will be doing this again and again. Real crowd pleaser! Shame I missed taking most of the good pics! All of this was done in the Lodge 14" cast iron wok on the Kamado Joe Classic II. I doubled this recipe:
Thai Lettuce Wraps
2 teaspoons olive oil
1/2 pound boneless skinless chicken breasts (or tenders), chopped into very small pieces*
4 cloves garlic , minced
1/2 cup yellow onion , chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 carrot , shredded
1/2 cup cabbage , finely shredded (red, green, or napa)
3 green onions , chopped
For the sauce:
1/3 cup sweet chili sauce
1 heaping Tablespoon peanut butter , smooth or crunchy
1/2 teaspoon freshly grated ginger (or 1/4 teaspoon ground ginger)
2 teaspoons low-sodium soy sauce
1/4 cup fresh cilantro , chopped
crushed red pepper flakes to taste
1 head Boston Bib lettuce (or romaine)
Heat oil in a large skillet over medium.
Add chicken, garlic, onions, salt and pepper and cook, tossing occasionally, until chicken is cooked through.
Add the carrots, cabbage, and green onions, and cook for 2 more minutes.
In a small bowl combine the sweet chili sauce, ginger, peanut butter, soy sauce, and crushed red pepper. Stir until smooth.
Add sauce to the pan. Add cilantro. toss everything until combined.
Spoon mixture into individual lettuce cups. Should fill about 8 lettuce cups.