1-First, prepare all your ingredients by washing and drying the butter lettuce leaves, shredding the carrots, and mincing the garlic and ginger to set yourself up for smooth cooking.

2-Heat a pan over medium-high heat and add the sesame oil, then cook the diced onion for 2-3 minutes until it’s browned and translucent.

3-Next, add the garlic and ginger, cooking for another 2 minutes until fragrant, which really brings out that authentic Thai aroma.

4-Now, add the ground chicken to the pan and cook for 3-4 minutes until it’s fully browned, making sure to break it up as it cooks for an even texture.

5-In a separate bowl, mix the soy sauce, sweet red chili sauce, lime juice, and sweetener like maple syrup to create a flavorful sauce.

6-Pour this sauce and the chopped cashews into the pan with the chicken, then let it simmer on low heat for 2 more minutes to blend the tastes perfectly.

7-Remove the pan from the heat and stir in the shredded carrots, chopped scallions, and fresh cilantro for a burst of color and crunch.

8-To serve, spoon the warm chicken mixture onto the butter lettuce leaves, drizzle with any remaining pan sauce, and sprinkle sesame seeds on top for a nice finish. This method ensures every bite is fresh and packed with flavor, and if you’re into quick meals with veggies, our Salmon and Summer Veggies in Foil recipe offers a similar easy approach.