1 Tablespoon cooking oil
2 teaspoons minced garlic (2 – 3 cloves)
1 teaspoon fresh ginger, finely grated
4 scallions finely sliced on the diagonal – use divided
1 pound ground chicken
1 cup grated carrot (2 – 3 carrots)
1 8-ounce can whole water chestnuts cut into ¼ inch dice
6 Tablespoons San-J Asian BBQ Sauce plus more for serving
1 large head Boston Bibb lettuce - leaves separated, washed and dried
1 skein (2 ounces) mung bean vermicelli
Kosher or fine sea salt
Heat a large skillet or wok over high heat. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced scallions. Cook for 30 seconds or until very fragrant, stirring constantly. Add the chicken and cook through, stirring frequently, about 8 minutes. Add the remaining 2 scallions, the carrots and the diced water chestnuts. Cook for 1 minute, stirring constantly. Add 6 tablespoons San-J Asian BBQ Sauce, stirring until heated through – about 30 seconds.
To make the garnish, place paper towels on a dinner plate. Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions. Heat 2 inches of oil in a small saucepan or wok (the smaller the pan, the less oil you will need) to 375°F (rippling but not smoking). Fry one small handful of noodle at a time until they puff up – 5 – 10 seconds. Remove from oil with tongs or a strainer – place on the prepared plate and sprinkle with a little salt.
To serve dip the back of a spoon into a small bowl of San-J Asian BBQ Sauce, spread into a lettuce leave, spoon in some filling and top with the fried mung bean noodles if desired.