VIETNAMESE GROUND CHICKEN LETTUCE WRAPS

VIETNAMESE GROUND CHICKEN LETTUCE WRAPS image

Categories Chicken

Number Of Ingredients 24

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Filling
1 pound ground chicken
1½ tablespoons peanut oil
1 onion, finely chopped
1 tablespoon ginger, minced
1 clove garlic, minced
1 carrot, chopped or grated
4 scallions, thinly sliced
1 cup water chestnuts, finely chopped
5 mushrooms, finely chopped
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon cayenne pepper
½ cup cooked vermicielli or bean thread noodles
¼ cup dry-roasted peanuts, chopped
¼ cup cilantro, chopped
16 iceberg lettuce leaves
Spicy sauce
5 tablespoons soy sauce
3 tablespoons Thai or Vietnamese hot sauce, or any hot sauce
5 tablespoons balsamic vinegar
1 tablespoons lime juice
2 teaspoons sugar

Steps:

In large skillet over medium-high heat, warm peanut oil. Add onion, ginger, and garlic; sauté until onion begins to brown, about 3 minutes. Add ground chicken and sauté until cooked throughout, about 5 minutes, breaking up chicken meat as it cooks. Add carrot, scallions, water chestnuts, and mushrooms; cook for additional 3 minutes. Add fish sauce, soy sauce, sesame oil, and cayenne pepper. Mix well and remove from heat. Stir in noodles, peanuts, and chopped cilantro. Toss well to combine. Transfer to large serving bowl and keep warm. Combine all spicy sauce ingredients in small serving bowl; whisk well. Place lettuce leaves on serving platter. To serve, spoon 2 tablespoons chicken mixture over or on top of each lettuce leaf; drizzle with one teaspoon sauce.