Ingredients
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sweet chili sauce
1 teaspoon sesame oil
2 teaspoons fresh grated ginger
1 tablespoon olive oil
1 pound ground chicken
Salt and pepper
1 small onion, diced
1 orange or red bell pepper, diced
2 cloves garlic, minced
8 ounces water chesnuts, drained and diced
1 head butter lettuce
2 carrots, grated
1/2 cup cashews, chopped
3-4 scallions, chopped
1-2 limes, for garnish
Directions
- In a small mixing bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, sweet chili sauce, sesame oil and ginger.
- Heat olive oil in a Farberware 10" Skillet over medium-high heat. Add ground chicken, season with salt and pepper, and cook for 5 minutes, breaking up the meat as it cooks. Add diced onion, bell pepper and garlic, and continue to cook another 5 minutes, until onion and pepper are softened.
- Stir in sauce and water chestnuts, reduce heat to medium-low and cook for about 4-5 minutes until the liquid is absorbed and all the flavors come together. Remove from the heat and cover with lid so filling stays warm while prepping the lettuce and toppings.
- To serve, spoon filling into lettuce (if lettuce is very thin, stack two leaves together so they will hold the filling) and top with shredded carrots, scallions and cashews. Finish with a squeeze of fresh lime juice.