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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb


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This recipe for CHICKEN LETTUCE WRAPS, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anita Wilkie


1 Tbsp olive oil
1 Tbsp sesame oil
1 pound ground chicken (ground turkey is also great)
1 medium/large yellow onion, diced small
1/3 cup hoisin sauce
2 Tbsp low-sodium soy sauce
1 Tbsp rice wine vinegar
1 Tbsp Asian chili garlic sauce, or to taste (sriracha may be substituted)
3 cloves garlic, finely minced or pressed
1 Tsp ground giner or 2 tsps freshly grated ginger
1 8 oz can water chestnuts, drained and diced small
2 to 3 green onions, sliced into thin rounds
tsp salt
Tsp black pepper
Butter lettuce leaves for serving

In a large skillet, add the oils, chicken and cook over medium-high heat until chicken is cooked through and crumbly.
Add the onion, hoisin sauce, rice wine vinegar, chili garlic sauce. Stir to combine and cook for about 5 minutes or until onion is soft and translucent and most of the liquid has been absorbed.
Add the garlic and ginger. Stir to combine and cook for about 1 minute.
Add the water chestnuts, green onions, salt and pepper. Cook about 2 minutes or until tender.
Spoon about cup of the mixture into the lettuce leaves to serve.




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