Sweet Chili Sambal Chicken Lettuce Cups

Intro

This is the kind of snack that eats like bar food with better balance: caramelized chicken, a sticky sweet chili sambal glaze, and cold lettuce for crunch. The contrast between warm filling and crisp leaves keeps it lively and light.

Ingredients

• For the filling: 1 lb ground chicken, 1 tbsp neutral oil, 2 shallots finely diced, 3 cloves garlic minced, 1 tbsp ginger finely grated, 3 tbsp sweet chili sambal, 1 tbsp soy sauce, 1 tsp fish sauce, 1 tsp brown sugar, 1/2 lime
• For serving: 1 head butter lettuce or little gem leaves separated, 1 small cucumber finely diced, 2 scallions thinly sliced, cilantro leaves, toasted sesame seeds

Instructions

1. Heat a wide skillet over medium-high heat and add the oil. Add the shallots and cook for 2 minutes, stirring often, until softened and lightly translucent. Add the garlic and ginger and cook 30 seconds more, just until fragrant.
2. Add the ground chicken and spread it across the pan. Let it sit undisturbed for a minute before breaking it up; that first contact with the pan gives the meat better browning and keeps the filling from tasting steamed.
3. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is fully cooked and the moisture in the pan has mostly reduced. Add the sweet chili sambal, soy, fish sauce, and brown sugar, then toss well and cook another 1 to 2 minutes until the glaze tightens and turns shiny.
4. Squeeze in the lime off the heat and taste. You want the filling savory first, then sweet heat, with enough acidity to keep it from reading heavy.
5. Spoon into cold lettuce leaves and finish with cucumber, scallions, cilantro, and sesame. Serve immediately while the filling is still warm and the lettuce stays crisp.

Why This Works

Cooking the chicken until the pan is nearly dry before glazing concentrates flavor, so the sauce coats the meat instead of thinning out into the bottom of the pan.