1 1/2 pounds boneless, skinless chicken thighs
1/2 cup red onion
1 clove garlic
1/2 tsp. cracked black pepper
1 Tbsp. olive oil
2 Tbsp. soy sauce
1 tsp. hot Thai chili paste or sriracha
Salt to taste
1 tsp. toasted sesame oil
1 head iceberg lettuce
1/4 cup chopped toasted peanuts
2 ripe, fresh California avocados
1 medium jalapeño, thinly sliced
1 cucumber, peeled and thinly sliced
1 Tbsp. rice vinegar
1/2 cup chopped green onions
In the work bowl of your food processor, pulse chicken thighs, onion, garlic, and pepper until finely ground. Heat olive oil in a large skillet with tall sides over medium-high heat and add ground chicken. Season with soy sauce, chili paste, and salt to taste. Brown chicken until golden and completely cooked through and drizzle with sesame oil. To assemble lettuce cups, wash and quarter iceberg lettuce. Peel off 2-3 leaves from each quarter, then fill with cooked chicken, sprinkle with peanuts, and top with fresh California avocados, jalapeño, cucumber, and green onions. Add an extra drizzle of sesame oil, soy sauce, and/or chili paste over the lettuce cup.
