Yummy ground chicken lettuce wraps with Asian flavors.
Ingredients
- bunch green onions: 1 piece (sliced)
- water chestnuts, drained and: 1 can (8 ounce can, diced)
- hoisin sauce: 0.25 cup
- light soy sauce: 2 Tbsp
- Sriracha: 1 Tbsp
- rice vinegar: 0.75 Tbsp
- fresh ginger: 1 tsp (minced)
- red pepper flakes: 0.5 tsp
- olive oil: 1 Tbsp
- yellow onion: 1 cup (diced)
- ground chicken: 1 pound
- garlic: 3 clove (minced)
- sesame oil: 1 Tbsp
- salt and ground black pepper: (to taste)
- leaves Bibb lettuce: 8 piece (or more if needed)
Metric Conversion
Stages of cooking
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Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
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Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
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Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
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Fill lettuce leaves with chicken mixture and top with reserved green onions.
