Ingredients
Method
Preparation
- In a large skillet, heat the vegetable oil over medium heat.
- Add the minced garlic and ginger, sautéing for about a minute until fragrant.
- Toss in the ground chicken and cook until browned and fully cooked, about 5-7 minutes, stirring occasionally.
- Mix in the bell pepper, carrot, and green onions; sauté for about 3 minutes until the vegetables are just tender.
- Pour in the soy sauce, hoisin sauce, rice vinegar, and sesame oil, stirring until everything is well coated. Taste and season with salt and pepper as needed, cooking for an additional 2 minutes.
- Remove the skillet from heat and allow the mixture to cool slightly while you prepare the lettuce leaves.
- Scoop a generous amount of the chicken mixture into each lettuce leaf and drizzle with Thai chili sauce. Roll up and serve.
Notes
Adjust the spice level by modifying the amount of Thai chili sauce or serving it on the side. Leftover chicken mixture can be repurposed in salads or other dishes. The sauce may appear slightly lumpy, which adds interesting texture.