Lettuce Wraps

PF Changs-style
Serves 6
Ingredients
  • 1 Tbsp sesame or olive oil
  • 1 lb ground chicken
  • 1 medium/large or yellow onion, diced small
  • ⅓ cup hoisin sauce or Hoisin Sauce-Nickel Free
  • 2 Tbsp soy sauce or Soy Sauce-Nickel Free
  • 2 Tbsp Asian chili garlic sauce
  • 3 cloves garlic, finely minced or pressed
  • 1 tsp ground ginger or 2 tsp freshly grated ginger, or to taste
  • 1 8-ounce can water chestnut, drained and diced small
  • 2 green onions, sliced into thin rounds
  • lettuce leaves, for serving (found mini romaine heads at Costco)
Directions
  1. To a large skillet, add the oil, the onion, garlic, ginger, stir to combine, and cook over medium-high heat for about 1 minute, or until onion is soft and translucent.
  2. Add the chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
  3. Add hoisin sauce, soy sauce, chili garlic sauce, stir to combine, and cook for about 5 minutes, and most of the liquid has been absorbed; stir intermittently.
  4. Add the water chestnuts, green onions, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, etc.
  5. Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.