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!
