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.

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.