Early in my career, I traveled for work a lot. So much so, I never put away my suitcase. Among all the trips, I ended up in Las Vegas almost monthly for meetings and tech conferences. After long days of client meetings upon more client meetings, my team and I would always head to our favorite restaurant to debrief the day and decompress.
We would sit down, order our drinks and immediately ask for two orders of their lettuce cups. It was just what we did. When I think back, there was just something so special about that time and that team. This recipe, although so simple, is a nod to that point in my life and to those people who helped shape me.
You want to make sure that you get you chicken pretty well cooked before you add the garlic.
Stir in the rest of the ingredients. Yum.
Close up of the assembly.
I chose Siracha. I love me some Siracha.
Easy Chicken Lettuce Cups
2 tablespoons sesame oil
3 garlic cloves, sliced
1.5 lbs of ground chicken
6 green onions, finely chopped
1 teaspoon fresh ginger, grated
2 teaspoons sugar
2 teaspoons soy sauce
1 can water chestnuts, chopped
½ teaspoon crushed red pepper
Salt and Pepper, to taste
1 head of butter lettuce
¼ cup cilantro, roughly chopped
1 cucumber, julienned
1 carrot, grated
Hot sauce – siracha, sambal oelek or chili garlic sauce
In a cast iron skillet, heat sesame oil over medium high heat. Add ground chicken, salt and pepper. Cook for 10 minutes, stirring occasionally.
In the meantime, prepare the toppings and sauces. Place them in serving bowls and set aside.
Once chicken is almost cooked through, add garlic cloves. Cook for 5 minutes. Add the rest of the ingredients and stir until completely combined. Let simmer for another 3-5 minutes until well mixed.
Remove from heat and pour chicken mixture into a dish and serve along with the toppings.