Thai Minced Chicken Lettuce Cups

1 large head iceberg or butter lettuce 3 tablespoons vegetable oil 1 large red onion, chopped 2 tablespoons finely chopped fresh ginger 3 cloves garlic, minced 2 pounds ground chicken 1 ½ tablespoons soy sauce 3 tablespoons fish sauce ¼ cup light or dark brown sugar 2 teaspoons lime zest, from 2 limes 3 tablespoons lime juice ½ teaspoon red pepper flakes 2 large scallions, finely sliced ½ cup chopped fresh cilantro ¼ cup chopped fresh mint ¼ cup chopped cashews or peanuts Sriracha Finely sliced carrots Lime wedges Cilantro and/or mint sprigs

Pull apart lettuce leaves, discarding any that are wilted. Rinse and dry lettuce leaves. Chill in the fridge for 30 minutes. Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4-5 minutes. Add the garlic and cook 1 minute more. Add the ground chicken and turn the heat up to high. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 3 minutes. Add the soy sauce, fish sauce, brown sugar, lime zest, lime juice and red pepper flakes and continue cooking, stirring frequently to break up the meat, until the chicken is cooked through, 5-6 minutes more. Off the heat, stir in the scallions, cilantro, mint and nuts. Taste and adjust seasoning if necessary. Spoon into lettuce cups and serve with optional garnishes. Some brands of fish sauce are stronger than others.

NOTES:

If using a milder fish sauce (such as Kame brand) you'll need to add about a tablespoon more.

Freezer-Friendly Instructions: The meat mixture can be frozen in an airtight container for up to 3 months and reheated in the microwave or on the stovetop until hot.