• 1 tbsp vegetable oil
  • 1 pound ground chicken
  • 2 cloves garlic
  • 3 scallions, thinly sliced
  • 2 small Thai chilis, thinly sliced
  • 2 tbsp soy sauce
  • 1 tsp fish sauce
  • 2 tsp sriracha, plus more for serving
  • 1 tbsp brown sugar
  • 2 heads of Bibb lettuce leaves separated, covered, chilled
  • Pickled red onion, for serving
  • Cilantro, mint, basil leaves, torn, for serving
  • Lime slices, for serving
  • Crushed roasted peanuts and/or crispy shallots
  • Salt and freshly ground pepper


  1. Heat oil in a large skillet over medium heat until shimmering. Add the chicken, garlic, scallions, and chilis. Season with salt and pepper and cook until chicken is browned and cooked through.
  2. Stir in soy sauce, fish sauce, Sriracha, and brown sugar, cooking until the liquid is almost completely reduced.
  3. Serve with lettuce leaves, a few pickled onions, and herbs, with a generous squeeze of lime on top and more
  4. sriracha, as desired. Sprinkle with peanuts or shallots, if using.