Stir-fried Chicken in Lettuce Leaves

Next time you have a cookout, try this tasty treat.  Instead of lettuce - that is what the recipe originally called for - try frozen phyllo tart shells.  They come 15 to a package and following the directions on the package, cook them in the oven for about 5 minutes to toast them.  Fill with the chicken mixture after it is prepared and right before serving.  They make a delicious appetizer or serve them in lettuce cups for a light entree.

1/4 cup soy sauce

4 teaspoons fish sauce

4 teaspoons sugar

Combine these ingredients, stir until sugar dissolves.  Set aside.

1 Tbsp vegetable oil

1 bunch green onions, sliced

2 Tbsp fresh ginger, peeled and minced

2 cloves garlic, minced

1 pound ground chicken

4 Tbsp Sriracha sauce

Bibb, Boston or iceberg lettuce, leaves separated

Heat a large skillet or wok over high heat.  Add oil.  Swirl to coat pan.  Add onions, ginger and garlic, cook and stir about 1 minute.  Add ground chicken, breaking up meat with wooden spoon, cook for 7-8 minutes.  Add half of the prepared sauce and the Sriracha sauce to chicken and stir until cooked through, another 3-5 minutes. 

Serve in lettuce cups (or phyllo shells) with remaining sauce.