Ingredients: |
Ingredients: Sauce:
3 Tbs. Thai sweet chili sauce
3 Tbs. Hoisin sauce
3 Tbs. light soy sauce˝
2 Tbs. Sriracha
2 Tbs. vegetable oil
1 tsp. sesame oil
1˝ Tbs. rice vinegar
1 Tbs. minced fresh garlic
Filling:
1 lb. ground chicken
3 Tbs. vegetable oil
8 scallions, thinly sliced, whites and greens kept separate
1 Tbs. minced garlic (about 2 cloves)
1 Tbs. minced fresh ginger
˝ lb. white mushrooms, trimmed, cleaned and finely chopped
˝ c. finely diced canned water chestnuts
1 small red bell pepper, finely chopped
2 heads butter lettuce, leaves separated
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Directions: |
Directions:Make the sauce: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic and ginger.
Make the filling: In a bowl, mix 2 Tbs. of the sauce into the ground chicken.
In a large skillet, heat 2 Tbs. of vegetable oil over medium-high heat. When shimmering-hot, add the chic ken and cook, breaking up the meat with a wooden spoon, until browned, 5-6 minutes. Transfer the meat to a plate and set aside.
Add the remaining 1 Tbs. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring for 1 minute. Add the mushrooms and cook, stirring until they release their liquid, 3-4 minutes. Return the chicken to the pan, then add the water chestnuts, bell peppers, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3-4 minutes. Stir in the scallion greens.
Transfer the mixture to a bowl and set out with the lettuce leaves. |
This recipe for Chicken Lettuce Wraps is from