Thai Chicken Iceberg Lettuce Salad Cups

  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons oyster sauce
  • 1 teaspoon hot chili sauce with garlic
  • 1 teaspoon dark sesame oil or olive oil
  • 1 pound ground chicken
  • 1/4 cup chopped green onions (about 3 onions)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 3 tablespoons chopped dry-roasted peanuts
  • 12 iceberg lettuce leaves

Combine first 4 ingredients in a small bowl; stir well.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until done, stirring to crumble. Add onions, and sauté 3 minutes. Add lime juice mixture, cilantro, and mint; sauté 2 minutes. Remove from heat; stir in peanuts.

Spoon 1/4 cup chicken mixture onto each lettuce leaf, and roll up.

[print-me target=”.post-content”]