Vietnamese Ground Chicken Lettuce Wraps

Recipe by National Chicken Council

National Chicken Council

Ingredients

1pound ground chicken; 1 1/2tablespoons peanut oil; 1-- onion, finely chopped; 1tablespoon ginger, minced; 1clove garlic, minced; 1-- carrot, chopped or grated; 4-- scallions, thinly sliced; 1cup water chestnuts, finely chopped; 5-- mushrooms, finely chopped; 2tablespoons fish sauce; 1tablespoon soy sauce; 1teaspoon sesame oil; 1/2teaspoon cayenne pepper; 1/2cup cooked vermicielli or bean thread noodles; 1/4cup dry-roasted peanuts, chopped; 1/4cup cilantro, chopped; 16-- iceberg lettuce leaves
Spicy Sauce:: 5tablespoons soy sauce; 3tablespoons Thai or Vietnamese hot sauce, or any hot sauce; 5tablespoons balsamic vinegar; 1tablespoon lime juice; 2teaspoons sugar

In large skillet over medium-high heat, warm peanut oil. Add onion, ginger and garlic; sauté until onion begins to brown, about 3 minutes. Add ground chicken and sauté until cooked throughout, about 5 minutes, breaking up chicken meat as it cooks.
Add carrot, scallions, water chestnuts and mushrooms; cook for additional 3 minutes. Add fish sauce, soy sauce, sesame oil and cayenne pepper. Mix well and remove from heat. Stir in noodles, peanuts and chopped cilantro. Toss well to combine. Transfer to large serving bowl and keep warm.
Combine all Spicy Sauce ingredients in small serving bowl; whisk well. Place lettuce leaves on serving platter. To serve, spoon 2 tablespoons chicken mixture over or on top of each lettuce leaf; drizzle with one teaspoon sauce.

From the Cooking School at the Ocean Reef Club, Miami, Fla.