Spicy Thai Chicken Lettuce Cups
Combine lemongrass and ginger in a food processor. Cover and pulse until finely chopped. Add chicken, sesame (or olive) oil, and the cold water. Cover and pulse until the chicken is coarsely chopped into pea-size bits.Advertisement
Cook the chicken mixture in a medium nonstick skillet over medium heat until no longer pink, using a wooden spoon to break up the chicken as it cooks. Remove from heat.
Combine lime juice, fish sauce, and Sriracha in a small bowl.
Combine cabbage, snap peas, onion, bell pepper, scallions, mint, and cilantro in a large bowl. Add the cooked chicken mixture and the lime juice mixture. Toss until well mixed. Serve in lettuce leaves.
Tip: For more heat, substitute 2 fresh Fresno chile peppers, sliced, for the bell pepper. Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To make ahead: Up to 24 hours before serving, you can cook the chicken, stir together the lime juice mixture, and prep the vegetables; store separately in the refrigerator. Toss everything together just before serving. Serve chilled.
2 lean protein, 1 vegetable