Recipe courtesy of Emeril Lagasse
25 min
15 min
10 min
8 to 10 servings


  • 2 tablespoons vegetable oil, plus more as needed
  • 1 1/2 pounds ground white meat chicken
  • 1 teaspoon peeled and minced fresh ginger
  • 1 medium yellow onion, diced
  • 4 cloves garlic, chopped
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper
  • 1/8 tablespoon cayenne pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon tomato paste
  • 1 cup chicken broth
  • 1 teaspoon sriracha
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon agave nectar
  • 3 cups thin fried rice noodles
  • Romaine or Bibb lettuce leaves, for wrapping


Heat the vegetable oil in a large covered saute pan over medium heat. Add the chicken and cook, breaking it up, 4 to 5 minutes (do not brown). Add the ginger, onion, garlic, salt and pepper; cook to soften, about 1 minute. Add the cilantro, cumin, paprika, crushed red pepper, cayenne pepper, sesame oil, tomato paste, chicken broth, sriracha, and Worcestershire sauce and stir to combine. Cover and cook for 5 minutes. Taste for seasoning, re-adjust the seasoning to your liking. Add the agave and rice noodles, toss and serve in lettuce leaves.


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