- 2 pounds ground chicken
- 1/4 cup ground peanuts
- 3 tablespoons red pepper flakes
- 2 tablespoons minced ginger
- salt
- 1 1/2 cups lime juice
- 1/4 cup fish sauce
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped Thai basil
- 1/4 cup finely chopped cilantro
- 1 head butter lettuce, leaves separated, or more to taste
- 1 cucumber – halved, seeded, and cut into 1/4-inch slices
- Cook ground chicken in a large skillet over medium heat, stirring constantly to break it into small crumbles, about 5 minutes. Stir in peanuts, red pepper flakes, ginger, and salt. Add lime juice and fish sauce. Cook, stirring occasionally, until liquid evaporates and chicken appears dry, about 10 minutes.
- Transfer chicken mixture to a large bowl. Fold in mint, basil, and cilantro. Spoon mixture into individual butter lettuce leaves and top with cucumber.