Chicken Lettuce Wraps

Ingredients

• 3 tablespoons hoisin sauce
• 2 Tablespoon rice wine vinegar
• 2 tablespoons low sodium soy sauce (coconut aminos for GF)
• 2 teaspoons Sriracha sauce (optional)
• 1 teaspoon sesame oil
• 1 Tablespoon sesame oil or peanut oil
• 1/2 yellow onion (minced)
• 3 cloves minced garlic
• 1 Tablespoon ginger paste/fresh ginger
• 1 lb ground chicken
• 1/2 cup diced water chestnuts
• 1 cup red bell pepper (diced)
• 1/4 cup chopped green onion (more for topping)
• butter lettuce leaves (washed and dried)
• Sriracha & green onion for topping

Instructions

1. 1

   Make the sauce by combining and stirring all ingredients in a bowl. Set aside.

2. 2

   In a large saucepan, heat sesame oil. Add onion and sauté until mostly cooked.

3. 3

   Add in garlic and ginger for one minute, then add in ground chicken.

4. 4

   Allow chicken to cook almost all the way through.

5. 5

   Add in the prepared sauce to the chicken and reduce heat to let simmer.

6. 6

   Stir in diced red bell pepper, water chestnuts & green onions. Simmer and allow the sauce to thicken. Once thickened, remove from heat.

7. 7

   Add about 1/3 cup chicken mixture to each butter leaf and add toppings.

8. 8

   Store the remainder in the fridge for up to five days.