Categories: Asian

Ingredients

• 1 tsp. lemon zest
• 6 tbsp. lemon juice
• 3 tbsp. lime juice
• 2 tbsp. fish sauce
• 1 tbsp. rice vinegar
• 1 tsp. sugar
• 1 tsp. cayenne pepper
• 1 tbsp. vegetable oil
• 1 lb. ground chicken or turkey
• 1 garlic clove, minced
• 1 small red onion, thinly sliced
• 1 carrot, shredded
• 1/2 cup coarsely chopped water chestnuts
• 2 Thai chiles, thinly sliced
• 3 green onions, sliced
• 1/3 cup chopped fresh Thai basil or sweet basil
• 1/4 cup chopped fresh mint
• 2 tbsp. chopped fresh cilantro
• 3 tbsp. toasted rice powder
• 1 tbsp. Thai chili flakes
• 8 lettuce leaves (Bibb, romaine or green leaf) and/or hot cooked white rice
• Lemon wedges, additional fresh herbs, and/or Thai chili flakes, for serving

Directions

1. Whisk lemon zest, lemon juice, lime juice, fish sauce, rice vinegar, sugar and cayenne in a small bow until combined.

2. Heat oil in a large skillet over medium-high heat. Add chicken and garlic. Cook and stir, breaking up meat, until no longer pink, about 2 minutes. Add lemon juice mixture. Cook, stirring frequently, until heated through, about 1 minute. Transfer mixture to a large nonmetallic bowl.

3. Add red onion, carrot, water chestnuts, Thai chiles, green onions, basil, mint, and cilantro to chicken mixture. Mix until well combined. Refrigerate until chilled, about 30 minutes.

4. Just before serving, sprinkle rice powder and chili flakes over mixture and stir until well combined. Serve with lettuce leaves and/or rice, and lemon wedges, herbs, and chili flakes.

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