1bunch scallionsthinly sliced, white and green parts
sesame seeds for garnishoptional
for the sauce
2Tbsprice wine vinegar
1Tbspchili pasteor sriracha sauce
1Tbsptoasted sesame oil
Carefully remove the leaves from the head of lettuce, Wash and dry them well, and set aside.
Mix the sauce ingredients together in a measuring cup and set aside.
Heat 2 tablespoons of the oil in a wok and add the ground chicken. Stir fry, breaking up the chicken into small crumbles, until the chicken is cooked through. Remove the meat to a plate.
Add 3 more tablespoons of oil to the pan and stir fry the ginger, garlic and hot pepper for about 2 minutes, stirring constantly. Add the water chestnuts and bell peppers and cook for 2 more minutes.
Add the chicken back into the pan and cook for 2 more minutes, then throw in the scallions.
Shove the contents of the wok to one side and add the sauce to the other, Tilt the pan over the heat so the sauce can come to a boil and thicken. Once the sauce thickens, combine everything and heat through.
Spoon the hot filling alongside the lettuce leaves, but do not wrap them ahead of time or the lettuce will wilt. Garnish with sesame seeds.
https://theviewfromgreatisland.com/spicy-ginger-lettuce-wraps/ January 18, 2014