The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Ingredients
- 6 tablespoons freshly squeezed lime juice
- 1/4 cup sugar
- 3 tablespoons Southeast Asian fish sauce
- 2 teaspoons Asian-style chile paste, like sambal oelek
- 2 tablespoons vegetable oil, like corn, peanut, or soy
- 1-inch piece fresh ginger, peeled and finely grated
- 2 cloves garlic, minced
- 1 pound ground chicken
- 1 tablespoon kosher salt
- 4 scallions (white and green), thinly sliced
- 1 medium carrot, grated
- 1/2 cup canned, drained water chestnuts, chopped
- 3 to 4 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh coriander leaves (cilantro)
- 8 to 10 Bibb lettuce leaves
- Lime wedges
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.
Copyright 2002 Television Food Network, GP. All rights reserved
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By sknickerbocker
Twin Cities, MN
on July 08, 2012
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Excellent; great flavors, healthy, cool and light on a hot or beautiful Summer day...and I like that I can prepare it ahead of time for guests later and just put it out when we're ready...keeper!
By mgodkin_474659
LA, CA
on November 29, 2011
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Simply delish. I've made it several times and it comes out great every time. The chicken gets better as it sits in the sauce and is best (in my opinion eaten warm in Bibb lettuce. It reheats well too. Whenever I've made it, I didn't have fish sauce, so I subbed soy sauce as many have suggested (though now I'm armed with fish sauce so I'll make it properly.
By kirbystone
pleasant hill, CA
on April 20, 2010
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It has all the great flavor but doesn't have to be cooked up hot at the last minute. guests were raving.
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