• 1 pound ground chicken (or turkey or pork)
• neutral oil, such as avocado oil
• Kosher salt and black pepper
• 1 red onion, chopped
• 1 red pepper, chopped
• ½ cup Momofuku Sweet & Spicy Sauce
• 1 bunch fresh basil, preferably Thai basil, stems removed (about 1 cup)
• 1 head iceberg lettuce
• 1 lime, cut into wedges

Heat wok or large skillet over medium-high heat and add 1 tablespoon of neutral oil. Add ground chicken and spread across the surface of the skillet, then season with Kosher salt and pepper. Let it cook undisturbed for 5–6 minutes, until it is deeply browned on the bottom, then break up and continue to cook until browned and cooked through. (Depending on the chicken you are using, it may release water as it’s cooking, especially as you begin to toss. Either pour off the water or allow it to cook off and then finish cooking your chicken until it is browned.) 

Remove chicken from the pan and transfer to a paper towel-lined plate. 

Add 1 more tablespoon of neutral oil to the skillet, then add onion and red pepper, and season again with more Kosher salt and pepper. Cook for 2–3 minutes, until the peppers and onions are starting to soften, but not browned. 

Add cooked chicken back to the wok then stir in the Momofuku Sweet & Spicy Sauce. Cook for 1–2 minutes more, while stirring, until the sauce is glossy around the chicken and vegetables. Remove from heat and stir in the basil leaves until just wilted. 

To serve, slice off a piece of the iceberg lettuce to create small lettuce cups, then serve the stir fry mixture with a side of lime wedges. Build your wraps with an iceberg lettuce cup, the stir fry, a squeeze of fresh lime, and a drizzle of more Momofuku Sweet & Spicy Sauce.