====== Lemongrass Lettuce Wraps with Pickled Vegetables ======
{{tag>Recipe Carne LowCarb 4}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  12  | oz | Chicken Thighs |
|  1  | med | Head of Romaine Lettuce |
|  2  | med | Carrots (80 g) |
|  1  | med | Cucumber (150 g) |
|  3  | large | Radishes (100 g) |
|  1  | large | Red onion (290 g whole, 225 g cut) |
|  ⅓  | cup | [[recipes:quick-pickle-brine|Quick Pickle Brine]] |
|  2  | tbsp | [[recipes:lemongrass-paste|Lemongrass Paste]] |

  - Prep
    - Remove and clean Romain lettuce leaves
    - Julienne or grate the carrot
    - Slice the cucumber into thin, bite sized pieces
    - Slice the radishes into thin, bite sized pieces
    - Cut the red onion into thin sticks
    - Cut the chicken into bite sized pieces
  - Pickle Vegetables
    - Combine carrot, cucumber and quick pickle brine and set aside (the longer the better)
  - Cook Chicken
    - Add lemongrass paste and onions to pan.
    - Cook for a couple of minutes until onion starts to soften.
    - Season chicken and add to pan.  Cook 4 to 6 minutes until done but still moist.
  - Plating
    - Set out Romain leaves, a bowl with the chicken mixture, and a bowl with the pickled vegetables and radishes.
    - Combine to make cups