instructions:
1. Make the garlic, ginger pan sauce. Heat a pan to medium-high heat and add the oil. Once the oil is hot, add the onions and toss to coat. Let them cook for 2-3 minutes until they start to brown and become translucent. Then, add the garlic and ginger and toss to combine. Let it cook for another 2 minutes.
2. Cook the chicken. Add the ground chicken to the pan and toss it in the pan sauce while breaking it up with a wooden spoon or spatula. Season the chicken with a pinch of salt and pepper. Let it cook until it turns golden brown and there’s no more pink meat, about 3-4 minutes.
3. Make the Thai chili sauce. In a small bowl, mix together the soy sauce, chili sauce, lime juice, and honey.
4. Add the sauce to the chicken. Sprinkle the chopped cashews over the chicken in the pan and pour in the sauce. Toss everything together, reduce the heat to low, and let it cook for 2 more minutes. Remove the pan from the heat and let it cool for a few minutes. Then, stir in the shredded carrots, chopped scallions, and cilantro.
5. Assemble the lettuce wraps. Open one of the lettuce leaves and spoon a generous amount of the chicken mixture into the wrap. Top it with some of the pan sauce and sesame seeds. Continue until you’ve made all the lettuce wraps.
Recipe Notes:
– For the lettuce leaves, use butter lettuce. Remove the leaves, rinse them, and pat them dry.
– Feel free to adjust the amount of chili sauce according to your preference.
Nutritional information is approximate and calculated using a recipe nutrition label generator. The amount of filling you add to your wraps will affect the actual nutritional value, but this information is for approximately two wraps.
To prepare the lettuce, carefully tear each leaf away from the bulb and rinse each leaf thoroughly under light running water. Then, place the clean leaves on a clean paper towel to dry before using them to assemble the wraps.
