Chicken breast (ground): 85g (3 oz), Lettuce leaves: 60g (4-6 large leaves), Carrots: 50g (1/2 cup, shredded), Bell pepper: 50g (1/2 cup, diced), Green onions: 20g (2 tbsp, chopped), Cilantro: 5g (1 tbsp, chopped), Mint: 5g (1 tbsp, chopped), Lime juice: 10ml (2 tsp), Fish sauce: 5ml (1 tsp), Sriracha: 5g (1 tsp), Garlic: 3g (1 clove, minced), Ginger: 3g (1/2 tsp, grated), Peanuts: 15g (1 tbsp, chopped)
1. Cook protein: In a pan, cook 85g ground chicken with 3g minced garlic and 3g grated ginger until browned. 2. Make sauce: Mix 10ml lime juice, 5ml fish sauce, and 5g sriracha. 3. Combine: Add 50g shredded carrots, 50g diced bell pepper, and sauce to chicken. Cook for 2 minutes. 4. Finish: Remove from heat, stir in 20g chopped green onions, 5g chopped cilantro, and 5g chopped mint. 5. Serve: Spoon mixture into 60g lettuce leaves and top with 15g chopped peanuts.
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