Ingredients:

  • 1 lb (450g) ground chicken, lean (93% lean or higher is ideal)
  • 1 tablespoon (15ml) low-sodium soy sauce
  • 1 tablespoon (15ml) sriracha (adjust to taste, mild to wild!)
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • ½ inch (1cm) ginger, grated (about 1 teaspoon)
  • 1 green onion, thinly sliced (white and green parts separated)
  • 1 head of butter lettuce (or romaine, if you prefer!), leaves separated and washed
  • Optional Garnishes: Sesame seeds, chopped peanuts, extra sriracha, lime wedges

Instructions:

  1. In a bowl, combine ground chicken, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger. Mix well.
  2. Heat a large skillet or wok over medium-high heat. Add the chicken mixture and cook, breaking it up with a spoon, until fully cooked (no longer pink inside) and slightly browned.
  3. Stir in the white parts of the green onions during the last minute of cooking.
  4. Arrange the lettuce leaves on a plate. Spoon the cooked chicken mixture into each lettuce cup.
  5. Garnish with the green parts of the green onions, sesame seeds, chopped peanuts (if using), and a drizzle of extra sriracha. Serve immediately with lime wedges.