These healthy Chicken Larb Gai Lettuce Wraps are an easy twist on the classic Thai recipe that are lower carb, gluten free and so delicious!
Heat 1/2 Tbsp of the peanut oil in a medium pan on medium heat. Cook the ground chicken until no longer pink inside. Transfer to a plate and set aside for later use.
Heat the remaining oil in a small pan over medium/high heat and cook the shallots and garlic until they are soft, about 2-3 minutes.
Combine all the salad ingredients, excluding the fish sauce, in a large bowl. Add in garlic, shallots and chicken and stir until well combined. Finally, pour the fish sauce over top and stir until well mixed.
Combine all the dipping sauce ingredients and stir until the sugar is dissolved.
*This sauce is very strong so you want to use it sparingly. If you don't love tangy, salty flavors I highly recommend you find a good peanut sauce recipe and use that instead. I LOVE the salty tang, but it might not be for everyone!