10lettuce cupsButter, Bibb or Romaine – clean and trimmed, refrigerated with a wet paper towel until needed
Make the sauce. Add the lime juice, fish sauce, soy sauce, hoisin, siracha, half the chopped cilantro, chopped scallions and half a jalepeno (seeded and ribs removed) to a bowl, stir to combine and set aside.
Add chicken stock to a skillet and h eat over medium heat until it starts to simmer. Add in ground chicken and cook for about 5 minutes, using a wooden spoon to break it up. Add in fresh grated ginger and minced garlic, stir to combine and remove from heat.
Add sauce to the pan with chicken, stir to combine and let flavors develop for about 10 minutes while you get ready to assemble.
Time to serve! Take a lettuce cup, place some chicken mixture in the center, top with shredded carrots, a sprinkle of reserved cilantro and chopped peanuts. To do this, I place the peanuts in a ziplock bag and hit them a few times with a meat tenderizer or rolling pin. The result is a perfectly light but incredibly tasty dish!