Ground Chicken Laarb Lettuce Wraps

For the dressing, whisk lime juice, fish sauce, spicy stuff, and sugar. Taste and adjust seasonings. The dressing should be very limey and the sugar is used to balance the flavors but not make the dressing sweet.

Combine jalapeno, cucumber, onion, and half the herbs in a bowl. Drizzle over about 1/3 of the dressing and toss to combine. Set aside the relish while you cook the chicken.

Preheat a large skillet to medium high heat with a glug of oil, enough to coat the bottom of the pan since the chicken is so lean. Cook the chicken in the hot skillet for 5–10 minutes until cooked through and lightly browned, breaking it up with a spoon as you go. When chicken is cooked, turn heat off the skillet and add most of the remaining dressing and the rest of the herbs. Stir to combine.

Taste the salad and chicken and add the rest of the dressing wherever you’d like, or save it for drizzling.

Use the ground chicken laarb and cucumber salad in lettuce wraps. Serve with extra lime wedges and extra chili garlic sauce. Enjoy!

Notes:
• Fish sauce smells very fishy but tastes mostly salty and earthy. If you’ve never use it, I strongly urge you to give it a try! Red Boat Fish Sauce is a brand that I love. It’s a great ingredient to add gluten-free umami flavor to dishes, and learning to use it well can yield some really wonderful Thai food at home.
• I love this ground chicken laarb in lettuce wraps or put together in bowl dinners.