Ingredients
1 lb ground chicken
1 tbs plus 1 tsp fish sauce
1/2 tsp sugar
3 tbs minced ginger, divided
1/3 cup good-quality hoisin sauce (such as Koon Chun or Lee Kum Kee)
1 tbs lime juice
2 tsp peanut butter (smooth or chunky)
3 tbs canola oil
2 garlic cloves, chopped
1 med carrot, diced
8 canned water chestnuts, chopped
2 green onions, chopped
2 tbs minced lemongrass
1-2 jalapeno chiles, chopped (seeds & membrane removed)
3/4 cup finely diced cucumber
1/2 cup salted roasted peanuts, chopped
Salt
12 lettuce-leaf cups, using iceberg or butter lettuce
Preparation
Mix chicken with 1 tbs fish sauce, the sugar, & 2 tbs ginger in a small bowl, set aside. In another small bowl, stir hoisin sauce with lime juice, peanut better, and remaining 1 tsp fish sauce until smooth, set aside.
Heat a large frying pan (not nonstick) over med-high heat. Swirl in oil. Add garlic and remaining 1 tbs ginger and cook until fragrant. Add chicken and cook until no longer pink, 1.5-2 minutes. Add carrot, water chestnuts, green onions, lemongrass, and chiles and cook until chicken is cooked through, about 1 min more. Add cucumber and peanuts and stir to combine. Add salt to taste. Transfer to serving bowl.
To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold and eat with hands.
