The mojito’s cool cucumber and bright lime balance the chicken’s chile heat, while its crisp citrus character complements the fresh basil, cilantro, and ginger.
INGREDIENTS
1 pound ground chicken
1 tablespoon neutral cooking oil
3 garlic cloves, minced
1 tablespoon freshly grated ginger
1 small red chile or jalapeño, thinly sliced
2 tablespoons low-sodium soy sauce
1 tablespoon lime juice
1 tablespoon honey or agave
1 teaspoon toasted sesame oil
1 teaspoon fish sauce, optional
½ cup finely diced red bell pepper
2 green onions, sliced
¼ cup chopped fresh cilantro
¼ cup torn fresh basil or Thai basil
1 head butter lettuce, leaves separated
½ cup shredded carrots
¼ cup chopped roasted cashews or peanuts
Lime wedges for serving
INSTRUCTIONS
Stir together the soy sauce, lime juice, honey, sesame oil and fish sauce.
Heat the neutral oil in a skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, breaking it into small pieces.
Add the garlic, ginger, chile and bell pepper. Cook for another 2–3 minutes.
Pour in the sauce and cook until it lightly coats the chicken.
Remove the skillet from the heat and fold in the green onions, cilantro and basil.
Spoon the chicken mixture into the lettuce leaves. Top with shredded carrots and chopped nuts.
