Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
30 Mins
Yield
Serves 4 to 6 (12 lettuce cups) (serving size: 1 lettuce cup)

Our version of the classic Chinese restaurant dish brings in tart-hot Southeast Asian flavors. We've used medium-size lettuce leaves here for a main course; if you want to make appetizers, just choose small leaves.

How to Make It

Step 1

Mix chicken with 1 tbsp. fish sauce, the sugar, and 2 tbsp. ginger in a small bowl; set aside. In another small bowl, stir hoisin sauce with lime juice, peanut butter, and remaining 1 tsp. fish sauce until smooth; set sauce aside.

Step 2

Heat a large frying pan (not nonstick) over medium-high heat. Swirl in oil. Add garlic and remaining 1 tbsp. ginger and cook until fragrant. Add chicken and cook, stirring and breaking up chunks, until no longer pink, 1 1/2 to 2 minutes. Add carrot, water chestnuts, green onions, lemongrass, and chiles and cook until chicken is cooked through, about 1 minute more. Add cucumber and peanuts and stir to combine. Add salt to taste. Transfer to a serving bowl.

Step 3

To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold up, and eat with your hands.

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