Thai Style Ground Chicken Lettuce Wraps with Almond Butter Sauce

Ingredients

Thai Chicken

• 1 Tablespoon fish sauce

• 1 Tablespoon soy sauce

• 2 Tablespoons lime juice

• 1 Tablespoon dark brown sugar

• 1-2 Tablespoons water

• 1 lb ground chicken

• 1 shallot – minced

• 2 Tablespoons olive oil

• 2 garlic cloves – minced

• 1” piece of ginger – grated

• 1” piece of lemon grass – tough outer stem removed and minced inner stem

• 1 red bell pepper – thinly sliced

• 2 Tablespoons creamy or crunchy almond butter

• 2 Tablespoons chopped mint leaves

• 2 Tablespoons chopped basil leaves

• ¼ cup sliced green onions (4-5 green onions depending on size)

• 6-8 lettuce leaves – bibb, bostom or romaine

Almond Butter Sauce

• ¾ cup creamy almond butter

• 11/2 Tablespoon fish sauce

• ½ Tablespoon soy sauce

• 3 Tablespoons lime juice

• ¼ rice vinegar

• ¼ rice vinegar

• 1 garlic clove – finely minced

• ¼ teaspoon red pepper flakes or more to taste

• ¼ teaspoon red pepper flakes or more to taste

Cooking Directions

1. For the Chicken Combine the fish sauce, soy sauce, lime juice brown sugar and water in a measuring cup – set aside.

2. Heat oil in a skillet, add ground chicken and shallot. Cook over medium heat for 5 minutes stiring frequently and breaking up large chunks of chicken. Add garlic, ginger and lemon grass and cook 3 minutes. Add red bell pepper and fish sauce mixture in the measuring cup to the chicken. Cook for 3 more minutes. Remove from the heat and stir in mint, basil, green onions and almond butter. Add a little water if the mixture seems too thick.

3. In large measuring cup add all of the ingredients for the Almond butter sauce. Stir well to combine. If the sauce a too thick, thin with a little water. Serve chicken in lettuce leaves topped with almond butter sauce.