Ingredients: 

• 1 large head of iceberg or butter lettuce 
• 3 tbsp vegetable oil 
• 1 large red onion, diced 
• 2 tbsp fresh ginger, finely chopped (1 thick 2-inch piece) 
• 3 cloves garlic, minced 
• 2 lbs ground chicken (not all breast meat) 
• 1 1/2 tbsp soy sauce (gluten-free if necessary) 
• 3 tbsp fish sauce 
• 1/4 cup light or dark brown sugar 
• 2 tsp lime zest (from 2 limes) 
• 3 tbsp freshly squeezed lime juice (from 1 1/2 limes) 
• 1/2 tsp red pepper flakes 
• 2 large scallions, finely sliced (white and green parts) 
• 1/2 cup fresh cilantro, chopped 
• 1/4 cup fresh mint, chopped 
• 1/4 cup cashews or peanuts, chopped 

Optional for serving:  
Sriracha, sliced carrots, lime wedges, cilantro and mint sprigs  

Instructions: 

1. If you are using iceberg lettuce, start by filling a large bowl with cold water. Place the head of lettuce on a cutting board and cut off the stem. Cut around the inner core of the lettuce and remove it without cutting all the way through. Discard the outer leaves and place the head of lettuce in the bowl of water. Gently separate the leaves and place them on a paper towel to dry, cutting any large leaves in half. Chill the lettuce cups in the refrigerator until ready to serve. 
2. In a large sauté pan, heat oil over medium heat. Add onion and ginger, cook until soft, about 4-5 minutes. Add garlic and cook for 1 more minute. 
3. Add ground chicken and increase heat to high. Cook until partially cooked through, breaking up the meat with a wooden spoon, about 3 minutes.  
4. Stir in soy sauce, fish sauce, brown sugar, lime zest, lime juice, and red pepper flakes. Continue cooking, stirring frequently, until the chicken is fully cooked, about 5-6 minutes. 
5. Remove from heat and stir in scallions, cilantro, mint, and nuts. Adjust seasoning to taste. Spoon the mixture into the lettuce cups and serve with optional garnishes. Enjoy!