Thai Chicken Lettuce Wraps

Ingredients

• 3 Tbsp low-sodium soy sauce
• 2 Tbsp fish sauce
• 2 1/2 Tbsp brown sugar
• 2 Tbsp lime juice
• 1/2 tsp sesame oil
• 2 tsp cornstarch
• 5 green onions, light parts and green parts kept separate
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 1 1/2 lbs 92% lean ground chicken or turkey
• 1 Tbsp olive or vegetable oil
• 1 red bell pepper, cored and diced
• 1 1/2 cups matchstick carrots, roughly chopped
• 1/3 cup chopped cilantro
• 1/2 cup roughly chopped unsalted dry roasted peanuts
• Sambel Oelek, for serving, optional
• Iceberg lettuce, for serving

Directions

1. In a small bowl, whisk the soy sauce, fish sauce, brown sugar, lime juice, sesame oil and cornstarch until smooth, then put the sauce to the side. Warm the oil in a large non-stick skillet over medium-high heat. Add the pale parts of the green onions along with the garlic and ginger, and cook for 30 seconds. Add the chicken and cook, stirring and crumbling it now and then, until it is almost cooked through; leave the juices in the pan.
2. Stir in the red bell pepper and cook until it has softened just a bit, about 2 minutes. Add the carrots and the darker green onion pieces. Whisk the sauce again, then pour it into the skillet.
3. Continue cooking and tossing everything often until the sauce tightens up and the chicken is cooked all the way through, about 1 minute. Taste and add a little salt if it needs it.
4. Stir in the cilantro, green onion greens and peanuts. Spoon the warm filling into whole lettuce leaves, adding Sambal Oelek if you like.