Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

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Ingredients

Directions

Cut chicken thighs into 1-inch chunks. Place chicken on a large plate in a single layer and freeze until firm and starting to harden around the edges, about 15 minutes. While meat is in the freezer, make the marinade: mix ¼ cup Pho chicken bone broth with 1 tablespoon fish sauce in bowl large enough to hold all the chicken.

In medium sized high sided skillet or saucier, toast the rice flour stirring constantly until light brown and fragrant. Do not walk away – it can burn quickly. Remove from pan into small bowl and set aside. (Keep pan to cook chicken later)

After 15 minutes in the freezer, place half of the chicken in the bowl of a food processor with the blade installed.  Pulse until coarsely chopped, 5 or 6 one-second pulses. Transfer chopped meat to bowl with marinade. Repeat with second half of chicken. Stir meat and marinade to coat all the chicken. Refrigerate for 15 minutes up to an hour.

While the meat marinates, make the finishing sauce. In a small bowl, mix 2 teaspoons brown sugar, remaining ½ tablespoon fish sauce, 3 tablespoons lime juice. Set aside. Put the remaining ¼ cup Pho chicken bone broth and red pepper flakes in the skillet.  When meat is finished marinating, bring the broth to a simmer.  Add the chicken and cook until the meat is about half cooked.  Add half of the rice flour and stir constantly until chicken is cooked through.  Remove from heat. Add the shallots and sweet red pepper and finishing sauce. Stir to distribute thoroughly. Add remaining rice flour and stir to combine. Serve with lettuce leaves and garnishes.