Ingredients:

  • 3 Tbsp Fresh Lime Juice
  • 3 Tbsp Fish Sauce (Nam Pla)
  • 1 Tbsp Light Brown Sugar, packed
  • 1 tsp Soy Sauce (Low Sodium)
  • 1/2 to 1 tsp Sriracha or Chilli Paste
  • 1 Tbsp Neutral Cooking Oil (e.g., canola, groundnut)
  • 1 lb Lean Ground Chicken Breast
  • 1 tsp Fresh Ginger, grated
  • 4 cloves Garlic, minced
  • 1/2 cup Shallots or White Onion, finely diced
  • 1/2 cup Red Bell Pepper, finely diced
  • 1/2 cup Canned Water Chestnuts, drained and chopped
  • 1 large head Crisp Lettuce (Iceberg, Butter, or Romaine hearts)
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 2 Tbsp Fresh Mint, chopped
  • 1/4 cup Roasted Peanuts, chopped (For garnish)

Instructions:

  1. Prepare the Sauce: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, soy sauce, and Sriracha. Set aside. (The sauce should taste aggressively balanced: sweet, sour, and very salty.)
  2. Prepare Vegetables: Finely chop the garlic, ginger, shallots, bell pepper, and water chestnuts. Wash and dry the lettuce leaves carefully; set aside.
  3. Brown the Chicken: Heat the oil in a wok or large skillet over medium-high heat until shimmering. Add the ground chicken and break it up vigorously with a spoon. Sauté for 4–6 minutes until fully browned.
  4. Drain Excess Liquid: If the chicken has released a significant amount of water, carefully tilt the pan and spoon or drain off the liquid to prevent a watery final dish.
  5. Sauté Aromatics: Reduce heat slightly. Add the minced garlic and grated ginger to the pan. Cook for 1 minute until fragrant—do not let the garlic burn.
  6. Add Crunch: Stir in the diced shallots, bell pepper, and chopped water chestnuts. Cook for another 2–3 minutes until the vegetables soften slightly but still retain their crispness.
  7. Dress the Filling: Remove the pan from the heat. Pour the prepared sauce over the chicken mixture and stir quickly to coat everything evenly.
  8. Add Fresh Herbs: Immediately stir in the chopped fresh coriander and mint. Toss well.
  9. Serve: Transfer the warm filling to a serving bowl. Arrange the crisp lettuce cups and chopped peanuts on a platter alongside the filling. Guests scoop the filling into the lettuce cups, garnish with peanuts and enjoy immediately.