Thursday, January 12, 2017

Chicken Lettuce Wraps

This recipe works as a main dish served with brown rice.

  • 1 teaspoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 small white onion, diced
  • 1 1/2 cups shredded carrot
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Siracha (can use less if less heat desired)
  • 1 8 ounce can sliced water chestnuts, drained
  • 2 green onions, thinly sliced
  • salt and pepper to taste
  • 1 head butter lettuce, washed with leaves separated.
  1. Add olive oil and ground chicken to a large non-stick skillet or wok. Cook and crumble over medium-high heat until browned. Drain fat.
  2. Stir in garlic, white onion, carrots, hoisin sauce, soy sauce, rice wine vinegar, ginger and Siracha until onions have become translucent,  about 2 minutes. Stir in chestnuts and green onions until tender, about 2 minutes. Season with salt and pepper, to taste.
  3. Spoon mixture into lettuce leaf and enjoy.

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