Chiang Mai Chicken in Lettuce Cups

• 2 tablespoons oil
• 2 teaspoons minced galangal or fresh ginger
• 1 clove garlic, minced
• 1 fresh red or green chili, preferably Thai, finely sliced (deseeded if you prefer less heat)
• 1/2 lb (250 g) ground chicken
• 1/2 cup (75 g) canned chopped water chestnuts, rinsed and drained
• 1 tablespoon finely chopped fresh coriander leaves (cilantro)
• 1 tablespoon finely chopped green onion (scallion), white and green parts
• 1 tablespoon minced lemongrass
• 1 tablespoon fish sauce (nam pla)
• 1 teaspoon crushed red pepper
• Salt and freshly ground black pepper
• 8 large butter lettuce leaves
• Ginger Lime Dipping Sauce

1. To Make the Lettuce Wraps:
2. Heat oil in a wok or skillet on moderately high heat.
3. Add galangal, garlic, and chili and stir-fry until fragrant, about 30 seconds.
4. Add ground chicken and stir-fry for 4 minutes.
5. Add water chestnuts and stir-fry for 2 minutes.
6. Add fresh coriander leaves, green onion, lemongrass, fish sauce, crushed red pepper, and stir-fry for 30 seconds.
7. Season with salt and pepper.
8. Transfer to a serving bowl.
9. Serve chicken mixture with lettuce leaves and Ginger Lime Dipping Sauce, allowing guests to form their own wraps.
10. To Make the Dipping Sauce:
11. Bring sugar and water to a boil in a saucepan, stirring to dissolve the sugar.
12. Cool slightly.
13. Mix 1/4 cup (65 ml) of the syrup with the ginger, lime juice, vinegar, fish sauce, and chili in a small bowl.
14. Transfer to a small serving bowl.
15. Discard the remaining syrup.

oil, ginger, clove garlic, fresh red, ground chicken, water chestnuts, fresh coriander, green onion, lemongrass, fish sauce, red pepper, salt, butter, ginger

Taken from www.cookstr.com/recipes/chiang-mai-chicken-in-lettuce-cups (may not work)