Why This Recipe Works

These lettuce wraps feature flavors from Thai cuisine and come together in just half an hour with the help of lean ground chicken. The chicken is browned in a skillet and then peas are added, lending their flavor, texture, and fiber. The delicious, hint-of-heat dressing includes lime juice, fish sauce, brown sugar, and Thai chiles. Grab a lettuce leaf, layer in nutritious brown rice and seasoned chicken, sprinkle on some fresh basil and chopped peanuts, and enjoy this fast, satisfying weeknight dinner.

Before You Begin

You can use white rice instead of brown rice. This recipe is included in The Complete High-Protein Cookbook.

Instructions

Whisk 3 tablespoons lime juice, 2 tablespoons fish sauce, 2 teaspoons packed brown sugar, ¼ teaspoon table salt, and 1–2 stemmed and thinly sliced Thai chiles in small bowl until sugar has dissolved; set aside.

Cook 3 very thinly sliced shallots, rings separated, and 2 tablespoons canola oil in 10-inch skillet over medium-high heat, stirring frequently, until browned and crisp, about 5 minutes. Using slotted spoon, transfer shallots to separate bowl.

Add 1 pound ground chicken to oil left in skillet and cook, breaking up clumps with wooden spoon, until no longer pink, about 5 minutes. Add 8 ounces frozen peas, thawed, and cook until heated though, about 1 minute. Off heat, stir in 2 tablespoons chopped dry-roasted unsalted peanuts, shallots, and 2 tablespoons dressing. Season with extra fish sauce to taste.

Serve chicken mixture with 2 cups cooked brown rice and 8 ounces Bibb lettuce leaves, passing remaining dressing, 1 cup torn Thai basil, lime wedges, and extra peanuts separately.