This recipe is as quick as they come. Let’s start by looking at our macronutrient breakdown.
Protein: Ground chicken. Chicken is the lean living omnivore’s go to meat. Great source of lean protein. We could also substitute pork here if you wanted to change the flavor. For vegetarian and vegan substitutes I would try a “chicken” substitute. I wouldn’t stretch too far with this one as the flavor is very distinct.
Carbohydrates: This dish is low carb. The butter lettuce and onion are the vegetables and provide some carbs. There are no starchy carb items on the list of ingredients. For this reason, I would schedule this dinner on a low activity day. When you don’t need to replenish carbohydrate stores.
Fats: Oil and nuts, just the way I like it. I’m a big proponent of getting a variety of nuts in your diet. We have been cooking with cashews frequently and I really like the taste it brings to a dish. Stick with healthy oil variations and you can keep this dish delivering the balance of fats you need.
You can find the original recipe here at Rasa Malaysia.
2 tablespoons oil (just for the pan so we use olive oil)
1/4 small onion (diced)
3 cloves garlic (minced)
10 oz ground chicken
1/2 cup (6 tablespoons) whole roasted cashew nuts
1 tablespoon fish sauce
1 tablespoon sweet soy sauce
1 tablespoon chopped cilantro leaves
1 head butter lettuce
3 tablespoons Thai sweet chili sauce
2 teaspoons lime juice
1 tablespoon cilantro (chopped)
Dash of white sesame seeds
Wash and peel the butter lettuce into individual leafs.
Heat oil in skillet on medium. When the oil is heated add garlic and onion and stir-fry until they get fragrant and start to turn brown. Add ground chicken and stir continuously breaking up all the lumps. When chicken is broken up and starting to cook through add the cashews, fish sauce and sweet soy sauce and stir to combine it all.
Keep stirring occasionally until excess moisture begins to leave the pan. Remove from heat, add cilantro and serve immediately.
While cooking, take all the ingredients for the sauce and add them together in a small bowl mixing to combine well. Serve by taking a leaf of lettuce and spoon some filling and some sauce and enjoy!
Takes about 15 min to prepare and cook! Simple and delicious. There is a ton of flavor to this dish thanks to the Thai sweet chili sauce. I love how scaleable it is. Easy to double or triple the recipe depending on how many you are cooking for (or if you want leftovers!). Plan this one for a busy night when you need a quick easy dinner and want to keep eating lean.
I don’t have many recommendations for changing this one. The one thing I feel it’s lacking is vegetables. Next time we make this I’ll try to beef it up with some more stir-fry veggies. I think traditional stir-fry will be the best: bell peppers, bean sprouts, sliced carrots, sugar snap peas.
If you try this one out let me know what you think, if and how you changed it. Thanks for reading!