Minced fresh chilesJalapeño or Fresno (amount is up to your level of spiciness)
1teaspoonlow-sodium soy sauce
1head butter lettuceleaves separated into cups
1handful of cilantro and/or mintcut into chiffonade
Heat a wok or large sauté pan over high heat. When hot, swirl in 1 tablespoon of the oil and add the chicken. Use your spatula to break up the meat and spread out over the surface of the pan. cook until browned, about 3 minutes.
Push the ground chicken to one side of the pan and swirl in the remaining 1/2 tablespoon of oil. To the oil, add the shallots, red onion, garlic and fresh chiles and sauté the aromatics until fragrant, about 30 seconds. Add the fish sauce, lime juice and soy sauce.