Ingredients:

  • 2 Tablespoons Uncooked White Rice
  • 1 Tablespoon Vegetable Oil
  • 1 Pound Ground Chicken
  • 2 Cloves Garlic, finely minced
  • 1 inch piece Fresh Ginger, finely minced
  • 1 Small Shallot, finely diced
  • 3 Tablespoons Fresh Lime Juice
  • 2 Tablespoons Fish Sauce
  • 1 Teaspoon Brown Sugar
  • 1 Teaspoon Sriracha or Thai Chili Paste
  • 1 Tablespoon Water
  • 1/2 cup Fresh Mint Leaves, roughly chopped
  • 1/2 cup Fresh Cilantro, roughly chopped
  • 1/3 cup Green Onions, thinly sliced
  • 1 Large Head Butter Lettuce or Iceberg Lettuce (10-12 leaves)

Instructions:

  1. Prepare the Rice Powder: In a small, dry pan over medium heat, toast the raw rice, stirring constantly, until golden brown and fragrant (about 4–6 minutes). Cool slightly, then crush coarsely using a spice grinder or mortar and pestle until it resembles coarse powder. Set aside.
  2. Mix the Dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, Sriracha, and water until the sugar is dissolved.
  3. Sauté Aromatics: Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic, ginger, and shallots. Sauté for about 1 minute until fragrant.
  4. Cook the Chicken: Add the ground chicken to the skillet. Break it up with a spoon and cook until it is no longer pink, about 5–7 minutes. Drain off any excess liquid.
  5. Dress the Filling: Remove the skillet from the heat. Immediately pour the prepared dressing mixture over the cooked chicken and stir well to coat.
  6. Add Texture and Herbs: Stir in the prepared toasted rice powder, chopped mint, cilantro, and green onions. Mix everything through thoroughly.
  7. Assemble and Serve: Spoon the chicken mixture evenly into the crisp, dry lettuce cups. Serve immediately.