Chicken for Lettuce Wraps

1 tbsp vegetable oil

1 lb. chicken (ground or minced)

1/4 cup lime juice

2 tbsp fish sauce

2 tbsp brown sugar

1 tsp ginger, finely grated

4 scallions (green onions), chopped

1/3 cup coriander leaves

1/4 cup basil leaves

1 long red chili, chopped

16 iceberg lettuce leaves (4 per person)

Marinade for chicken:

1-1/2 tsp cornstarch

2 tsp dry white wine

1/3 cup canned water chestnuts or celery, rinsed, drained, and chopped fine

1/2 red bell pepper, chopped fine

1/4 tsp salt

1 large egg white, beaten lightly

Garnishes:

2 tbsp nuts, toasted (pine nuts, peanuts, cashews)

2 tbsp hoisin sauce

1/4 cup of each of parsley, chives, cilantro, mint

1 whole cucumber, seeded and chopped 

Marinate chicken: In a small cup, stir together cornstarch and wine. In a bowl, stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt, and egg white. Marinate chicken mixture 5 minutes. 

Cook: Heat a wok over high heat and add oil. Remove chicken mixture from marinade and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until just golden. Combine the lime juice, fish sauce, and sugar. Add the lime juice mixture, ginger, and half the green onions to the wok and cook for 2 minutes or until the liquid is evaporated. Stir through the coriander, basil, and chili.  

Serve: Place chicken mixture on a large platter surrounded by remaining green onions, garnishes, and lettuce leaves. Diners place a small amount of hoisin sauce in lettuce leaf; then, add a tsp or so of chicken mixture, followed by cucumber, their choice of herbs (mint, cilantro, parsley), and top it all with nuts. Roll loosely and dip in one of the dipping sauces below.  

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