Chicken Lettuce Wraps

About This Recipe

Ground chicken cooked with Asian flavors and eaten with shredded carrots and bean sprouts in a romaine lettuce leaf.  Served with a peanut sauce.

Ingredients

• 1 ¼ lb ground chicken (99/1)
• ½ small onion (diced)
• ¼ cup hoisin sauce
• 1 Tbsp olive oil
• 1 Tbsp ginger (minced)
• 1 Tbsp garlic (minced)
• 1 Tbsp Sriracha
• 2 Tbsp soy sauce
• 1 Tbsp rice wine vinegar
• 8 oz can of chopped water chestnuts
• Salt and pepper to taste
• 2 Tbsp peanut butter
• 1 ½ Tbsp water
• 1 ½ tsp soy sauce
• 1 ½ tsp rice wine vinegar
• 1 tsp honey
• 1 tsp sesame oil
• ¼ tsp garlic (minced )
• ½ tsp ginger (minced)
• 1 cup shredded carrots
• 1 cup bean sprouts
• ½ cup red onion (sliced )
• 1 head romaine lettuce

Instructions

1. Heat 1 Tbsp of olive oil in a skillet over medium high heat. Sauté ½ of a diced yellow onion, 1 Tbsp minced ginger, and 1 Tbsp of minced garlic for 2 minutes and then add the chicken.
2. Once the chicken is cooked, stir in ¼ cup hoisin sauce, 1 Tbsp rice wine vinegar, 2 Tbsp soy sauce, 1 Tbsp Sriracha, and water chestnuts and cook until heated.
3. Tear off individual pieces of lettuce and rinse with water. Clean bean sprouts and carrots as well. Cut the red onion into thin slices.
4. Mix all ingredients in a bowl and whisk to create a smooth mixture.
5. This recipe makes 4 servings. Because of the lettuce, I wouldn’t prep more than 4 at a time. Divide the meat, peanut sauce, carrots, bean sprouts, and red onion into 4 portions. In each container put 2 pieces of lettuce to use for your wraps. I like to store the toppings inside of the lettuce boat to make for easy removal before microwaving.