1 lb ground chicken or turkey
1 TBSP plus 1 tsp fish sauce
3 TBSP minced ginger, divided
1/3 c good-quality hoisin sauce
Juice is a lime
2 TBSP peanut butter
1 TBSP canola oil
4 garlic cloves, minced
1 c carrot, shredded
1 bunch of green onions, chopped
4 TBSP minced lemongrass
1-2 jalapeno chiles, minced
1 c diced cucumber
1/2 c salted roasted peanuts
Mix chicken with 1 TBSP fish sauce and 2 TBSP ginger in a small bowl, set aside.
In another small bowl, stir hoisin sauce with lime juice, peanut better, and remaining 1 tsp fish sauce until smooth, set aside.
Heat oil in a large non-stick frying pan over med-high heat. Add garlic and remaining ginger and cook until fragrant. Add chicken and cook until no longer pink. Add carrot, green onions, lemongrass, and jalapeño and cook until chicken is cooked through, about 1 min more. Add cucumber and peanuts and stir to combine. Transfer to serving bowl.
To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold and eat with hands.