1 lb. ground chicken
2 minced garlic cloves
3 thinly sliced green onions (white & green parts)
1 thinly sliced fresh jalapeno (optional)
Salt & pepper to taste
2 TB soy sauce
1 tsp. fish sauce
1 tsp. sambal oelek or sriracha
1 TB brown sugar
1 head iceberg or bibb lettuce, well rinsed and separated
2 fresh limes
½ onion cut in slivers
1 TB fresh ginger (optional)
Cilantro, basil or mint for topping (or all 3)
Heat nonstick skillet with 2 TB oil. Quickly sauté jalapeno and onion for 1-2 minutes. Add garlic and sauté for 1 additional minute. Remove veggies from skillet and set aside. Brown chicken in same skillet. When browned, add cooked veggies back to skillet with soy, fish sauce, sriracha, and brown sugar. Cook until liquid is almost completely reduced.
Serve with juice of limes drizzled across the top. Spread onion slivers and fresh herbs across the top. Serve with chilled lettuce to serve as a wrap for chicken mixture.
