Asian Chicken Lettuce Wraps

Ingredients

• 1/2 cup hoisin sauce
• 1/4 cup plum sauce (or Chinese duck sauce)
• 4 teaspoons rice wine vinegar
• 2 tablespoons oil (canola, grapeseed, olive or coconut)
• 1 1/2 pounds ground chicken
• 1 tablespoon ginger, finely chopped
• 2 teaspoon garlic, finely chopped
• 1/2 cup scallions (green onions), thinly sliced plus more for garnish
• 1/4 cup any color of bell pepper (I used yellow), seeded and diced
• 1/2 cup water chestnuts, finely chopped
• 2 tablespoons chopped cilantro
• 2 heads butter lettuce

Instructions

1. 1

   In a small bowl, mix together the hoisin sauce, plum sauce and rice wine vinegar. Set aside.

2. 2

   Heat 1 tablespoon of oil in a wok or skillet over high heat. Add the ground chicken and cook, stirring often for about 4 - 6 minutes or until not longer pink.

3. 3

   Remove the chicken from the wok/skillet and drain the excess liquid.

4. 4

   Add the remaining oil into the wok/skillet, add the ginger, garlic, scallions (green onions) and bell pepper. Stir fry for about 1 - 2 minutes. Return the ground chicken back to the wok/skillet and mix well to combine.

5. 5

   Add the water chestnuts and the sauce mixture and stir to incorporate. Stir fry for about 3 minutes. Remove from the heat and stir in the chopped cilantro. Garnish with sliced scallions (optional)

6. 6

   Clean and separate the lettuce leaves. Place two generous tablespoons of filling in each lettuce leaf and roll up to eat.