1 1/2 cups water
1 cup short grain white rice
1/2 tsp salt
1 1/2 Tbl oyster sauce
1 1/2 tsp Sriracha Chili Sauce
1 Tbl Worcestershire
3 Tbl reduced-sodium soy sauce
1 Tbl fresh lime juice
1 tsp fresh lime zest
2 Tbl brown sugar
1 tsp cornstarch
1 lb ground chicken
2 tsp canola oil
2 green onions, finely chopped plus extra for garnish
1 head Boston or Bibb lettuce leaves, washed
Crispy fried noodles
In a medium pot over high heat, bring the water, salt, and rice to a boil. Cover, reduce the heat to low, and cook for 10 minutes. Remove the rice from the heat and let sit, covered, until tender, another 10-15 minutes.
Whisk the oyster sauce, Worcestershire, soy sauce, lime juice, brown sugar, and cornstarch together in a small bowl and set aside.
In a 12-inch nonstick skillet over medium heat add the oil and heat until shimmering. Add the chicken, sriracha sauce and lime zest and cook, breaking up the meat into small pieces. Cook until the chicken is no longer pink, about 5 minutes.
When the chicken is no longer pink, re-whisk the sauce mixture to recombine and add it to the skillet. Stirring constantly, cook over medium-high heat or until the sauce has thickened, a minute or two. Remove from the heat and stir in the green onions.
To serve place a scoop of the rice in the center of the lettuce cup, top with a spoonful of the chicken mixture. Garnish with additional green onions and crispy fried noodles.
If you wanted you could add 1/4 diced water chestnuts, 1/4 cup diced bamboo shoots and 1/4 cup minced carrot shards