Thai sauce

  • 1-1 1/2 tablespoons soy sauce or coconut aminos
  • 1 1/2 tablespoons fish sauce
  • 2 tablespoons light brown sugar
  • 2 teaspoons lime zest, from 2 limes
  • 3 tablespoons freshly squeezed lime juice, from 1-1 1/2 limes
  • 1/2 teaspoon sriracha

Ground chicken

  • 2 tablespoons vegetable oil
  • 1/2 cup large red onion, chopped
  • 2 tablespoons fresh ginger, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup scallions, diced
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped peanuts
  • 1/2 cup shredded carrots
  • 1 large head iceberg lettuce
  • Lime wedges


Step 1

Cut off the stem of lettuce, remove outer pieces of lettuce and throw away. Pull apart leaves and rinse with cold water. Set aside.

Step 2

Mix together all ingredients for Thai sauce in small bowl. Set aside.

Step 3

Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4-5 minutes. Add the ground chicken and turn the heat up to high. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 5 minutes. Add the garlic and cook 1 minute more.

Step 4

Add the Thai sauce to the chicken and cook for a few more minutes. Take off heat. Stir in the scallions, cilantro, mint, peanuts, and shredded carrots. Taste and adjust seasoning if necessary. Spoon into lettuce cups and serve with a lime wedge.