Thai lemongrass chicken in lettuce cups

This is one of my all-time favorite meals; the crispness of the ingredients remind me of hot summer days and what better way to usher in our first really warm day then to make this dish.

1 lb. ground lean chicken or turkey

2 cubes each frozen garlic and ginger

3 Tbs. hoisin sauce

1 Tbs. soy sauce

1 Tbs. rice wine vinegar

2 Tbs. sweet chili sauce

zest from 1/2 lime

2 Tbs. Garden Gourmet lemongrass

Saute above ingredients in a nonstick pan until chicken is fully cooked and crumbled.  Set aside.  

1/2 package cellophane noodles

1/2 English cucumber, peeled

2 carrots

1/2 mango

1/2 red pepper

2 scallions

1/4 C. fresh Thai basil (regular is fine if you can't find Thai)

1/4 C. fresh mint

1/2 C. fresh cilantro

1 head lettuce, romaine or iceberg

1/4 C. salted peanuts (optional for garnish)

Bring a pot of water to a boil and cook cellophane noodles for 3 minutes.  Drain and combine with ground chicken and set aside in a bowl.

Julienne the cucumber, carrot, mango and red pepper.  I use this great julienne tool that looks like a peeler, but is much easier than doing it "long hand"-you can find it in most kitchen supply stores or amazon.com.

Chop scallions, basil, cilantro and mint, mix together in a bowl and either combine with cellophane noodles and chicken.  Pull apart lettuce leaves and place on a plate until ready to use.  Place chicken mixture in a lettuce leaf and enjoy!