Thai chicken lettuce boats

Season :All Servings :3-4 as a side dish Diet :X Time :30 minutes Difficulty :Easy

This dish is inspired by the recipe Kai Pad Krapau from chef van der Lecq. Serve as part of several Asian bites.


  • 350 gr. chicken thigh
  • 2 tbsp. oyster sauce
  • 2 tbsp. soy sauce
  • 2 tsp. cane sugar
  • 2 tsp. fish sauce
  • 1 red chili pepper
  • Bunch of Thai basil/coriander
  • 2 cloves of garlic
  • 1 onion
  • 1.5 handful green beans
  • 1 lime
  • 1 or 2 little gem lettuce


  1. Chop the chicken thigh until coarsely chopped (or pulse in a magimix).
  2. Cut the green beans into thin slices.
  3. Chop the onion and finely chop the red chili pepper (seedlists removed) and garlic. Add a dash of oil to a frying pan and fry for about 5 minutes over a medium heat.
  4. Add the minced chicken and green beans and fry for about 10 minutes on a medium-high heat.
  5. Meanwhile, mix together the oyster sauce, soy sauce, cane sugar and fish sauce and add to the pan, stir well and cook for a further 5 minutes. Then add the Thai basil and turn off the heat.
  6. Wash the little gem and divide the leaves over a large plate. Spoon the chicken mince mixture into the salad and garnish with wedges of lime and red pepper.



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