Disclaimer: Some links are Amazon affiliate links. Purchases made through them help support the recipe testing, photos, and content I share — thank you!
Summary
This is one of those rare meals that is somehow fast, healthy, and delicious while also keeping you satiated. Plus it can all be done in one pan, so clean up is a breeze.
We think of this dish as a cheaters version of the classic thai chicken laab (larb gai). These asian chicken lettuce cups are a healthy weeknight meal hit in all the same ways without the extra time. We take the classic flavors of the dish, but cut out the toasted rice powder and turn it into a lettuce cup. Don’t skip the toppings on this one, it just takes the whole thing to another level.
4
servings10
minutes10
minutes260
kcal20
minutesThis quick and flavorful one-pan meal is healthy, satisfying, and easy to clean up. Think of it as a “cheater’s” version of Thai chicken laab — all the classic flavors, minus the toasted rice powder, served up in crisp lettuce wraps. Don’t skip the toppings — they truly take it to the next level.
Ingredients
45 g 3 tbsp soy sauce
18 g 1½ tbsp allulose (or sugar)
7 g 1 tsp fish sauce
15 g 1 tbsp chili garlic sauce or sriracha
28 g 2 tbsp avocado oil
40 g ⅓ cup green onions, finely sliced (about 3 green onions, divided)
20 g 5 garlic cloves, minced
454 g 1 lb ground chicken or turkey
38 g ¼ cup roasted peanuts, chopped
45 g 15 butter lettuce leaves (bib lettuce)
70 g 1 lime, cut into wedges
8 g 2 tbsp cilantro, roughly chopped
20 g 1 Fresno chili, thinly sliced (optional for serving)
150 g ½ English cucumber, thinly sliced (optional for serving)
Directions
Before We Start
Allulose vs Sugar: This keeps things refined sugar-free. If you’re subbing with sugar, use just 1 tbsp (12 g) instead of 1½ tbsp allulose.
Ground Chicken: You can normally find this at most grocery stores. Ground turkey also works well if you can’t find it.
Lettuce: Butter lettuce (aka Bibb or Boston) is ideal. Romaine hearts can be used in a pinch. Wash and dry well for crisp, sturdy cups.
Fish Sauce: This stuff smells fishy, but once it cooks in the pan, much of that goes away and you are left with an umami packed sauce that is essential to Thai cuisine.
Avocado Oil: We love avocado oil because it is a healthier less processed neutral oil with a smoke point of 500 degrees F and we try to stay away from seed oils. You can use any neutral oil here though.
Chili Garlic Sauce: You may also see this stuff called sambal oelek. If you have family members that can’t handle spice, you can omit this and then just have some sriracha on the table for those that want a good kick.Make the Sauce
In a small bowl, whisk together soy sauce, fish sauce, allulose, and chili garlic sauce. Set aside.Prep Your Ingredients
Green Onion: Slice, separating whites (for cooking) and greens (for garnish).
Garlic: Peel and mince. Combine with white onions.
Lime: Cut into wedges for serving.
Cilantro: Roughly chop and set aside.
Peanuts: Roughly chop.
Lettuce: Wash and dry leaves. Choose intact ones for wrapping.Cook the Chicken
Heat 2 tbsp avocado oil in a wok or 12-inch skillet over high heat until shimmering. Add chicken and MSG and spread into a single layer. Cook undisturbed for 3–4 minutes until browning, then flip and cook another 3–4 minutes. Break up with a wooden spoon or wok spatula and cook for 2–3 more minutes until fully done.Add Peanuts & Aromatics
Create a well in the center and add remaining 1 tsp sesame oil, the white parts of the green onion, and garlic. Sauté in the center for 30–45 seconds, then stir everything together. Then add chopped peanuts and stir for another 30 seconds.Add the Sauce
Pour in your sauce mixture and stir until everything is coated and the sauce has reduced slightly, about 1–2 minutes. Add sesame seeds and 3/4 of the remaining green onion and stir. Remove from heat and transfer to a serving bowl.
Top with the remaining green onion and about 1/2 tbsp of the cilantro.Assemble & Serve
Serve family-style with a platter of lettuce leaves. Spoon the chicken mixture into each leaf and top with cilantro, reserved green onion, a squeeze of lime, and some sriracha if you like it hot.
Optionally thinly slice fresno chilis and english or persian cucumbers as an additional topping.
You May Like These Recipes Too
Additional Details About This Recipe
How spicy is this?
Moderate—thanks to the chili garlic sauce. It is mild enough that my toddler can handle it. You can dial it up with more chili sauce or dial it back by reducing to ½ tbsp. Also topping with sriracha will also up the heat.
Can I double the recipe or use for meal prep?
If scaling up the recipe, cook the meat in batches then bring everything together for the remaining steps.
What is the best way to reheat it?
To make ahead or reheat. Add the cooked dish back to the wok on high heat with a few tablespoons of water to bring back the moisture. Once it is warm, you can serve it. Wait to wash the lettuce until just before serving.
Where to buy fish sauce?
Any Asian grocery will have it. Look for brands like Red Boat or Three Crabs.
Can I freeze the chicken filling?
Yes—freeze in an airtight container for up to 1 month. Thaw overnight and reheat in a skillet.
Nutritional Facts
Per Serving 3 lettuce cups:
- Calories: 260
- Protein: 24 g
- Fat: 17 g
- Carbs: 6 g
- Fiber: 1 g
- Sugar: 2.5 g