Thai Chicken Iceberg Lettuce Salad Cups

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.

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