Jai Ho

The reason I chose the song Jai Ho for this dish was because it actually did come on while I was preparing this dish. I am aware this is an Asian dish but, it is a catchy song.

LETTUCE WRAPS

1 1/4 pounds chicken or turkey

1/4 cup lime juice

3 cloves garlic, minced

1 jalapeno, cored, seeded, and finely minced

2 tbsp soy sauce

1 tbsp unseasoned rice wine vinegar

1 tbsp garlic chili paste

1 tsp granulated sugar

2 tbsp sesame oil

1 head iceberg lettuce

1/2 cup lightly packed mint leaves

1/2 cup light packed basil leaves

3 tbsp chopped green onions

Combine chicken, lime juice, garlic, jalapeno, soy sauce, vinegar, chili paste and sugar in a medium bowl and stir well to blend. Heat the sesame oil in a large heavy skillet over med. heat. Add the chicken mixture and cook, stirring to break the meat into small pieces, for about 5 minutes, until the chicken is cooked through.

Ginger-Lime Dipping Sauce

1 1/2 tbsp hot water

1 tbsp granulated sugar

1/4 cup lime juice

1/4 cup Asian fish sauce, such as nam pla

2 tbsp minced or grated ginger, (1 tbsp of ginger)

1 clove garlic

Combine the water and sugar in a small bowl and let sit, stirring accasionally, until the sugar is dissolbed and the mixture cools. Whisk in thelime juice, fish sauce, ginger, and garlic. Transfer to a small bowl and set aside.

PEANUT DIPPING SAUCE

1 tbsp vegetable oil

1/4 tsp chili oil

2 cloves garlic, pressed or minced

1/4 cup creamy peanut butter

3/4 cup water

2 tbsp soy sauce

2 tbsp hoisin sauce

2 tbsp lime juice

1 tsp brown sugar

1 tsp ginger

heat vegetable oil and chili oil in a small saucepan over med. heat. Add the garlic and cook, stirring, for about 1 minute, until aromatic but not browned. Add the peanut butter and stir until softened, then stir in the wter,soy sauce, hoisin sauce, lime juice, brown sugar, and giner. Bring just to a low simmer, then decrease the heat to med-low and cook for 1 - 2 minutes, until the sauce thickens slightly. Transfer to a small bowl and set aside.

Hold a lettuce leaf in the palm of your hand and spoon some of the chicken mixture into the leaf. Add a couple mint and basil leaves, roll up, and enjoy, dipping into either of the sauces.