Thai chicken lettuce wraps

• 450 g ground chicken
• 1 head butter lettuceleaves separated and washed
• 1 can water chestnuts227g can, drained and diced
• 15 g fresh gingerminced
• 3 garlic clovesminced
• 2 green onionssliced
• 1 tbs vegetable oil
• 3 tbs soy sauce
• 1 limejuiced
• 2 tsp sriracha
• 1 tsp brown sugar
• 1 tsp sesame oil

1. 1

   Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until no longer pink and starting to brown, about 4-5 minutes.

2. 2

   Add minced ginger and garlic to the skillet and cook until fragrant, about 30 seconds.

3. 3

   Stir in diced water chestnuts and cook for 1 minute to warm through.

4. 4

   In a small bowl, whisk together soy sauce, lime juice, sriracha, and brown sugar. Pour over the chicken mixture and stir to combine.

5. 5

   Cook for another 1-2 minutes until the sauce coats the chicken and reduces slightly. Remove from heat and drizzle with sesame oil.

6. 6

   Spoon the warm chicken mixture into butter lettuce cups and top with sliced green onions. Serve immediately.

• skillet (25cm (10-inch))
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.