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