Kurt’s Lettuce Cups

By [e-mail]

Ingredients

• 2 tablespoons vegetable oil
• 1-inch piece fresh ginger, peeled and finely grated
• 2 cloves garlic, minced
• 1 pound diced chicken
• 1 tablespoon kosher salt
• 4 scallions thinly sliced
• 1 medium carrot, grated
• 1/2 cup water chestnuts
• 4 tablespoons chopped fresh mint leaves
• Lime Wedges
• Butter lettuce leaves
• 1/4 cup sugar
• 3 tablespoons fish sauce
• 2 teaspoons Asian-style chile paste
• 6 tablespoons freshly squeezed lime juice

Preparation

Step 1

Whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.

Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through. Stir in the scallions, carrot, and water chestnuts. Cool the chicken mixture in a bowl. Stir in the lime juice mixture, and mint. Refrigerate until ready to serve.

Fill lettuce leaves with mixture. Serve with lime wedges.