Ingredients: x4
3 Tbsp Hoisin Sauce (3/4 c.)
2 Tbsp Soy sauce (1/2c.)
2 Tbsp rice wine vinegar (1/2 c.)
1 Tbsp Sriracha (opt) (4 T. which is too hot for me, Genene)
4 tsp. sesame oil (4 tsp)
1 Tbsp olive oil (1/4 c.)
1 medium onion, diced (4)
2+ cloves minced garlic (8 but we use more)
1 Tbsp fresh ginger grated (1/4 c.)
1 lb ground chicken/turkey (4 lbs.)
1/2 c. water chestnuts drain & slice (4 cans)
2 green onions thin sliced (8 )
Kosher salt
Fresh ground black pepper
Large leafy lettuce (leaves separated for serving)
cooked rice of choice. We use Jasmine or Basmati
Make the sauce: in a small bowl whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha and sesame oil
In a large skillet over medium high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until opaque and mostly cooked through, breaking up meat with wooden spoon (or whatever)
Pour in sauce and cook 1-2 minutes more, until sauce reduces slightly and chicken is cooked through. Turn off heat and stir in chestnuts and green onion. Season with salt & pepper.
Spoon rice, if using, and a large scoop (about 1/4 c.) of chicken mix into center of each lettuce leaf. Serve immediately
Tay's awesome discovery!
