Chef Katie Chin showed guests at the 2013 White House Easter Egg Roll how to make these Thai Chicken Lettuce Cups.

Serves 4

Ingredients:

• 2 tablespoons oil
• 2 teaspoons peeled and minced fresh ginger
• 1 garlic clove, minced
• 1 tablespoon minced lemongrass 
• 1/2 pound ground chicken
• 1/4 cup canned chopped water chestnuts, rinsed and drained
• 1/4 cup finely chopped white button mushrooms
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon finely chopped green onion, white and green parts
• 1 tablespoon fish sauce (nam pla)
• salt and freshly ground black pepper to taste
• 8 large butter lettuce leaves 

Directions:

1. Heat the oil in a wok or skillet on moderately high heat. Add the ginger, garlic and lemongrass and stir-fry until fragrant, about 30 seconds.  Add the ground chicken and stir-fry for 4 minutes.  Add the water chestnuts and mushrooms and stir-fry for 2 minutes. 
2. Add the cilantro, green onion, fish sauce and stir-fry for 30 seconds.  Season to taste with the salt and pepper. Transfer to a serving bowl
3. Serve chicken mixture with lettuce leaves and allow guests to form their own wraps. 

See more recipes from the 2013 White House Easter Egg Roll:

• Be Healthy, Be Active, Be You: The 2013 White House Easter Egg Roll
• Recipe: Orecchiette with Broccoli Rabe Pesto & Sausage