Thai Chicken Lettuce Wraps | From Thai Kitchen

ALL YOU NEED:2 tbsp (30 mL) oil 2 tsp (10 mL) minced galangal or Chinese ginger1 tsp (5 mL) minced garlic 1/2 lb (250 g) ground chicken or turkey1/2 cup (125 mL) chopped water chestnuts 1 tbsp (15 mL) chopped cilantro 1 tbsp (15 mL) chopped green onion1 tbsp (15 mL) minced lemongrass (the bottom 2/3 inch of stalk only) 1 tbsp (15 mL) Thai Kitchen® Premium Fish Sauce 1 tsp (5 mL) crushed red pepper flakesSalt and pepper to taste 8 large butter lettuce leavesThai Dipping Sauce: 1 cup (250 mL) sugar1 cup (250 mL) water1/4 cup (60 mL) lime juice 1 tsp (5 mL) tamarind paste or rice vinegar 2 tsp (10 mL) Thai Kitchen® Premium Fish Sauce1 red serrano chile, seeded and sliced in half rings 1 tsp (5 mL) chopped fresh cilantro ALL YOU DO:HEAT oil in large skillet on medium-high heat. Add galangal and garlic; stir fry 1 minute. Add ground chicken; stir fry 4 minutes. Add water chestnuts; stir fry 2 minutes.STIR in cilantro, green onion, lemongrass, fish sauce, crushed red pepper, salt and pepper. Spoon into bowl. Cool slightly or refrigerate until chilled.MEANWHILE, for the Thai Dipping Sauce, bring sugar and water to boil in small saucepan, stirring to dissolve sugar. Cool slightly. Mix 1/4 cup of the syrup and remaining ingredients in small bowl. (Reserve remaining syrup for another use, such as sweetening iced tea.)