Chicken and Shiitake Mushroom Lettuce Cups | SpiceTribe

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Chicken and Shiitake Mushroom Lettuce Cups

Chef Trent Blodgett

Chef Trent Blodgett

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Chef Notes

Ingredients

Steps

Chicken and Shiitake Mushroom Lettuce Cups

Chef notes

This recipe is my take on Thai Larb Gai. Tangy, herbaceous, spicy and aromatic. These are addicting and incredibly healthy! Hope you love them as much as I do.

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Ingredients

2 lb of ground chicken
12 oz shiitake mushrooms, diced
.5 cup of shallots, minced
10 cloves of garlic, minced
2 tsp [Long-tail Sunset Thai Blend]
.5 cup of fish sauce
.5 cup of lime juice
Lettuce
Garnish ideas: scallion, serrano chile, Thai basil, mint, cucumber
Oil to coat pan

Long-tail Sunset Thai Blend

Long-tail Sunset Thai Blend

$10

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Steps

Step 1 -

Heat a sauté pan over medium-high heat, add oil when the pan is hot.

Step 2 -

Add chicken and cook about 5 minutes until mostly grey.

Step 3 -

Add shiitake mushrooms and stir to combine. Cook for another 5 minutes to release most of the moisture from the mushrooms.

Step 4 -

Add shallots and garlic and continue cooking until fragrant.

Step 5 -

Add [Long-tail Sunset Thai Blend] and stir to combine, cook 30 seconds.

Step 6 -

Add fish sauce and lime juice and remove from the heat. Season with more salt if needed.

Step 7 -

Plate up platters for lettuce wraps with garnishes.

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