1 lb ground chicken breast
2- inch piece peeled carrots, diced into tiny squares
3 cloves garlic, chopped finely
2 tablespoons cooking oil

1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon dark soy sauce for coloring purpose
1/4 teaspoon salt or to taste
1 tablespoon Chinese Shaoxing rice wine or dry sherry, (optional)
1/2 teaspoon sugar
1 teaspoon cornstarch
1 stalk scallion, finely chopped
3 dashes ground white pepper
1 fresh and cold iceberg lettuce or butter lettuce

3 tablespoons hoisin sauce
1/2 teaspoon sriracha chili sauce
1 tablespoon warm water

4 tablespoons Mae Ploy sweet chili sauce
Some cilantro leaves, chopped
1/2 tablespoon lime juice


Mix the ground chicken meat and carrots with all the Marinade ingredients. Set aside for 15 minutes.

Mix the dipping sauces and set aside. Heat up a wok or pan and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form into nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.

Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.

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