Name: Asian Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 lb ground chicken breast; 3 tbsp coconut aminos or soy sauce; 5 tbsp hoisin (divided); 3 tsp sesame oil; 2 tsp chili garlic sauce (optional); 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 2 green onions, chopped; 8 oz water chestnuts, drained and chopped; 5 oz shiitake mushrooms, diced; 16 iceberg lettuce leaves or butter lettuce leaves

Ingredients

Units Scale

1 tbsp olive oil
1 lb ground chicken breast
3 tbsp coconut aminos or soy sauce
5 tbsp hoisin (divided)
3 tsp sesame oil
2 tsp chili garlic sauce (optional)
1 tbsp fresh ginger, grated
2 cloves garlic, minced
2 green onions, chopped
8 oz water chestnuts, drained and chopped
5 oz shiitake mushrooms, diced
16 iceberg lettuce leaves or butter lettuce leaves

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Instructions

Heat olive oil in a large skillet over medium-high heat.
Add ground chicken to skillet, break apart and stir occasionally until cooked.
While the chicken is cooking, in a small bowl, mix coconut aminos(or soy sauce), 3 tablespoons of the hoisin, sesame oil and chili garlic (if desired). Set aside.
When chicken is almost completely cooked, stir in minced garlic, grated fresh ginger and green onions. Reserve the green onion tops for garnish.
Next stir the chopped water chestnuts and chopped shiitake mushrooms.
Lastly stir in the sauce mixture.
Let sauce cook into chicken mixture for 5 – 10 minutes.
Add 2 remaining tablespoons of the hoisin.
Garnish with green onion tops, serve with lettuce leaves and a side of soy sauce mixed with a teaspoon of chili garlic sauce, if desired.
Enjoy!