Ingredients
Scale
- ¼ cup (60 ml or 4 tbsp) hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp water
- 2 tsp hot sauce (optional) I use Sriracha
- ½ tsp sesame oil (optional)
- 1 clove garlic, minced
- 1 tbsp freshly grated ginger or 1/8 tsp ground ginger
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 (8 oz) can water chestnuts, drained and chopped
- 2 green onions, sliced
- Salt & pepper (optional)
- 1 head lettuce, leaves rinsed and dried (I use butter or Romaine)
- Sliced green onions for garnish
Instructions
- Mix the first eight ingredients to make the sauce in a small bowl and set aside.
- Heat oil in a large pan over medium high heat. Add the chicken and cook until it is no longer pink, about 3-5 minutes.
- Add the water chestnuts and sliced onions and cook for about 1 minute. Then, add the sauce and cook for about 2 minutes. Taste for seasoning and if you think it needs salt and pepper, you can add to taste.
- To serve, add about 2-3 tbsp of chicken to the center of each lettuce leaf with some sliced green onions for garnish.