Ginger-Garlic Lettuce Wraps

Ingredients

Pickled Veggies

1 Large Carrot - cut into long thin strips (julienne)

1/2 Daikon Radish - cut into long thin strips (julienne)

1-2 Spicy Peppers (Fresno, Jalapeno, etc.) - thinly sliced

2 Cups Water

1 Cup White Vinegar

3 Tbsp granulated sugar

1 Tbsp Kosher Salt

Lettuce Wraps

2 Scallions - thinly sliced (separate the greens and whites)

2 Tbsp Garlic - finely chopped

2 Tbsp Ginger - finely chopped

1/4 Cup Soy Sauce

2 Tbsp Brown Sugar

1 Tbsp Sesame Oil

1 Tbsp Fish Sauce

1 Tbsp Sriracha

1/4 Cup Rice vinegar

1 Tbsp Corn Starch

1 Lb Ground Chicken

1-2 Heads of Boston Bibb Lettuce

Optional Garnish

Cilantro

Sesame seeds

Preparation

1. In a small sauce pan, combine the water, vinegar, granulated sugar and salt for the pickle brine.

2. Bring the mixture to a simmer and stir to completely dissolve the salt and sugar.

3. Place the carrot, radish and peppers in a container with a tight fitting lid, such as a mason jar, and fill the jar with the brine to cover the vegetables. Seal the lid and refrigerate for at least 2 hours (best overnight).

4. To make the filling for the wraps, begin by preparing the sauce. In a bowl, thoroughly combine the soy sauce, brown sugar, sesame oil, fish sauce, sriracha, rice vinegar and corn starch. Set to the side.

5. Then begin heating 2 Tbsp of oil (vegetable, olive, etc.) in a large skillet over medium-high heat.

6. Sauté scallion whites, garlic and ginger for 2-3 minutes or until fragrant and translucent.

7. Add the ground chicken and cook for 6-8 minutes while breaking up larger pieces.

8. Pour in the sauce, stir and cook for 1-2 minutes until sauce thickens then mix in the scallion greens.

9. Spoon about a quarter cup of ground chicken mixture into a lettuce leaf. Top with pickled carrots, radish and peppers, as well as some cilantro leaves and sesame seeds.