The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Recipe courtesy of Food Network Kitchen
Total:
20 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.

Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.

Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.

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