Chicken Lettuce Wraps

Ingredients

• 1 Tbsp olive oil
• 1 lb (455 g) ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• ¼ cup hoisin sauce
• 2 Tbsp reduced-sodium soy sauce
• 1 Tbsp rice wine vinegar
• 1 Tbsp freshly grated ginger
• 1 Tbsp Sriracha (optional)
• 1 can (227 ml) whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Salt and black pepper, to taste
• 1 head butter lettuce, leaves separated

Method

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and break it up as it browns, 3 to 5 minutes. Drain off any extra fat.
2. Stir in the garlic, onion, hoisin, soy sauce, vinegar, ginger and Sriracha. Cook 1 to 2 minutes, until the onion turns soft and clear.
3. Add the water chestnuts and green onions and cook 1 to 2 minutes more. Season with salt and pepper.
4. Spoon a few tablespoons of the warm filling into each lettuce leaf, wrap and eat. Don’t overfill or they get messy.

Toppings: Sesame seeds or crispy rice noodles, if you like.

Leftovers: Keep the filling and lettuce separate. The filling freezes for up to 3 months.