1/2tspkosher saltreduce by half if using table salt
5clovesgarlicminced or pressed
1infresh gingergrated
5ozwater chestnutsdiced, drained
1headRomaine Lettuce
Sauce
4tbspsoy sauce
1tbspsambal oelekcan add more or less to taste
1tspfish sauce
1tsprice wine vinegar
1tsp Granulated Sugar
1limejuice
Toppings
1/4cupcilantro leaves
1/4cupgreen onionssliced
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Instructions
Begin by browning the chicken with the salt in a skillet over medium high heat. Break apart with spatula, stirring and tossing occasionally to ensure even cooking.
Meanwhile, grate the ginger and mince or press the garlic. Set aside.
Next, make the sauce by whisking together the soy sauce, sambal, fish sauce, rice wine vinegar, sugar and lime juice until sugar is mostly dissolved. Set aside.
Return to the chicken and add the garlic, ginger and water chestnuts. Toss until fragrant, about 30-60 seconds.
Add sauce to skillet and toss until well coated.
Fill romaine leaves with chicken and top with cilantro and green onions. Enjoy!