I am a sucker for anything that is taco-esque. This is American barbecue chicken meets Southeast Asia and let me tell you, they get along swimmingly. The tangy sesame cucumbers play an important role here and they are not to be missed. Do me a favor; wrap it up, sit back, and think of a beach in Thailand. Enjoy that moment of bliss while finishing the whole lettuce cup in one sitting.
INGREDIENTS:
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1lb ground chicken
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1C onion, chopped
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1C red bell pepper, chopped
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1Tbsp fresh ginger, grated
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1 ½ Tbsp garlic, minced
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1 head butter lettuce, leaves separated
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6Tbsp Triple Crown Black Garlic BBQ Sauce
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1 English cucumber, thinly sliced
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2Tsp toasted sesame oil
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1Tbsp rice vinegar, unseasoned
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2Tbsp sesame seeds, toasted + more for garnish
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2Tbsp olive oil
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1Tbsp fresh mint, julienned + more for garnish
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⅔C cashews, roasted, unsalted, chopped
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2Tsp kosher salt
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1-2Tsp sambal chili paste (optional)
DIRECTIONS:
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Combine sliced cucumber, rice vinegar, toasted sesame seeds, fresh mint, 1tbsp olive oil, 1tsp sesame oil, and ½ tsp salt together and set aside.
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Over medium heat add remaining olive oil and sesame oil to a sauté pan. Add in the onion and bell pepper and sauté for 6-7 minutes until they begin to soften. Add in ground chicken and combine with onions and peppers. Depending on the fat content of the chicken, you might need a little more oil.
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Add in ginger and garlic and cook for 10 minutes, until chicken is cooked through.
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If you like, add in the sambal now, along with the bbq sauce + ¼C water.
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Cook for a couple of minutes until the sauce and the meat are combined and thicken.
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To plate, add chicken to each lettuce leaf and top with tangy sesame cucumbers, cashews, more mint and sesame seeds.
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