Lemongrass Ginger Chicken In Lettuce Cups

• 1 pound ground chicken
• 1 tablespoon plus 1 tsp. Thai or Vietnamese fish sauce
• 1/2 teaspoon sugar
• 3 tablespoons minced ginger, divided
• 1/4 cup good-quality hoisin sauce, such as Koon Chun or Lee Kum Kee
• 1 tablespoon lime juice
• 2 teaspoons peanut butter, chunky or smooth
• 3 tablespoons vegetable oil
• 2 garlic cloves, chopped
• 1 medium carrot, diced
• 8 canned water chestnuts, chopped
• 2 green onions, chopped
• 2 tablespoons minced lemongrass
• 1 or 2 jalapeno chiles, chopped
• 3/4 cup finely diced cucumber
• 1/2 cup salted roasted peanuts, chopped
• Salt
• 12 lettuce-leaf "cups," using iceberg or butter lettuce, or a mix

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

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

Taken from www.myrecipes.com/recipe/lemongrass-ginger-chicken-lettuce (may not work)