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Cooking with Lemongrass

Cooking with Lemongrass


Thai Chicken Lettuce Cups

Recipe created by Chef Katie Chine and served at the 2013 White House Easter Egg Roll.


2 TB olive oil.

2 tsp. peeled, minced fresh ginger

1 clove garlic, minced

1 TB lemongrass, finely minced

½ lb. ground chicken

¼ cup mushrooms, finely chopped

¼ cup water chestnuts, rinsed, drained, and finely chopped

2 TB fresh cilantro (chop 1 TB finely, reserve remaining leaves for garnish)

1 TB green onion, finely chopped

1 TB fish sauce

Season with salt and pepper to taste

8 large butter lettuce leaves


Heat oil in skillet and add ginger, garlic, and lemongrass. Stir-fry about 30 seconds until fragrant. Add chicken and stir-fry for another 4 minutes. Add water chestnuts and mushrooms and stir-fry for 2 more minutes. Stir in cilantro, green onion, and fish sauce and heat through. Season and let cool. Scoop into lettuce leaves and garnish with sprig of cilantro.

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