Ingredients:

  • 1 lb (450g) Ground Chicken
  • 1 Tbsp (15ml) Vegetable or Coconut Oil
  • 2 Shallots, finely minced
  • 3 cloves Garlic, minced
  • 1 inch Ginger, finely grated or minced
  • 1/2 cup (120ml) Low-Sodium Chicken Broth or Water
  • 1/4 cup (60ml) Fresh Lime Juice
  • 2 Tbsp (30ml) Fish Sauce
  • 1 Tbsp (15g) Light Brown Sugar
  • 1/2 - 1 tsp Chili Flakes or Sriracha (to taste)
  • 1/2 cup (60g) Roasted Unsalted Peanuts, roughly chopped (reserve 1/4 for garnish)
  • 1/2 cup Fresh Cilantro (Coriander), roughly chopped
  • 1/4 cup Fresh Mint Leaves, roughly chopped
  • 1/4 cup Scallions (Spring Onions), thinly sliced
  • 1 head Butter Lettuce or Iceberg Lettuce (separated and washed)

Instructions:

  1. Finely mince the shallots, garlic, and ginger. Chop the herbs (cilantro and mint) and slice the scallions. Measure out the liquids and sugar for the sauce components.
  2. Heat the oil in the large skillet over medium-high heat. Add the minced shallots and sauté for 2 minutes until softened. Add garlic and ginger; cook for 1 minute until fragrant.
  3. Add the ground chicken to the skillet. Break it up with a wooden spoon and cook until it is browned through and mostly cooked, about 5-7 minutes. Drain off any significant excess fat.
  4. While the chicken cooks, whisk together the lime juice, fish sauce, brown sugar, and chili flakes in a small bowl until the sugar is dissolved.
  5. Pour the prepared sauce mixture over the cooked chicken. Stir well and allow it to simmer rapidly for 1-2 minutes until the liquid has reduced slightly and coats the meat nicely. Stir in 1/4 cup of the chopped peanuts.
  6. Remove the skillet from the heat. Stir in the majority of the chopped cilantro, mint, and scallions (reserve a small pinch of each for garnish).
  7. Arrange the clean, dry lettuce cups on a platter. Spoon the warm chicken mixture generously into the center of each lettuce cup. Garnish with the reserved fresh herbs and the remaining chopped peanuts. Serve immediately.