Lemongrass Ginger Chicken In Lettuce Cups

• 1 lb ground chicken
• 1 tbs plus 1 tsp fish sauce
• 1/2 tsp sugar
• 3 tbs minced ginger, divided
• 1/3 cup good-quality hoisin sauce (such as Koon Chun or Lee Kum Kee)
• 1 tbs lime juice
• 2 tsp peanut butter (smooth or chunky)
• 3 tbs canola oil
• 2 garlic cloves, chopped
• 1 med carrot, diced
• 8 canned water chestnuts, chopped
• 2 green onions, chopped
• 2 tbs minced lemongrass
• 1-2 jalapeno chiles, chopped (seeds & membrane removed)
• 3/4 cup finely diced cucumber
• 1/2 cup salted roasted peanuts, chopped
• Salt
• 12 lettuce-leaf cups, using iceberg or butter lettuce

1. Mix chicken with 1 tbs fish sauce, the sugar, & 2 tbs ginger in a small bowl, set aside. In another small bowl, stir hoisin sauce with lime juice, peanut better, and remaining 1 tsp fish sauce until smooth, set aside.
2. Heat a large frying pan (not nonstick) over med-high heat. Swirl in oil. Add garlic and remaining 1 tbs ginger and cook until fragrant. Add chicken and cook until no longer pink, 1.5-2 minutes. Add carrot, water chestnuts, green onions, lemongrass, and chiles and cook until chicken is cooked through, about 1 min more. Add cucumber and peanuts and stir to combine. Add salt to taste. Transfer to serving bowl.
3. To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold and eat with hands.

ground chicken, fish sauce, sugar, ginger, hoisin sauce, lime juice, peanut butter, canola oil, garlic, carrot, water chestnuts, green onions, lemongrass, jalapeno chiles, cucumber, peanuts, salt, butter

Taken from www.epicurious.com/recipes/member/views/lemongrass-ginger-chicken-in-lettuce-cups-52814381 (may not work)