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Ingredients
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1 tablespoon olive oil
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1 tablespoon sesame oil
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1 lb ground chicken (I’ve also used ground turkey with good results)
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1/3 cup hoisin sauce
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2 tablespoons low sodium soy sauce
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1 tablespoon asian chili-garlic sauce
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3 minced garlic cloves
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1 teaspoon ground ginger
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1 (8 ounce) can water chestnuts, drained and diced small
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2 -3 green onions, sliced into thin rounds
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1/2 teaspoon salt (to taste)
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1/2 teaspoon fresh ground black pepper (to taste)
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8 butter lettuce leaves, for serving
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1 tablespoon rice wine vinegar
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1 large vidalia onions or 1 large yellow onion, diced small
Instructions
- To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
- Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
- Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
- Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
- Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.