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Ingredients

Hoisin sauce

3 tbsp.

Low-sodium soy sauce

2 tbsp.

Rice wine vinegar

2 tbsp.

Sriracha (optional)

1 tbsp.

Sesame oil

1 tsp.

Extra-virgin olive oil

1 tbsp.

Medium onion

1, diced

Garlic

2 cloves, minced

Freshly grated ginger 1 tbsp.
Ground chicken 1 lb.
Canned water chestnuts 1/2 c., drained and sliced
Green onions 2, thinly sliced
Kosher salt
Freshly ground black pepper
Large leafy lettuce (leaves separated) For serving
Cooked white rice For serving (optional)

Instructions

Step 1

Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.

Step 2

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 fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.

Step 3

Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.

Step 4

Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

Ingredients

Hoisin sauce

3 tbsp.

Low-sodium soy sauce

2 tbsp.

Rice wine vinegar

2 tbsp.

Sriracha (optional)

1 tbsp.

Sesame oil

1 tsp.

Extra-virgin olive oil

1 tbsp.

Medium onion

1, diced

Garlic

2 cloves, minced

Freshly grated ginger 1 tbsp.
Ground chicken 1 lb.
Canned water chestnuts 1/2 c., drained and sliced
Green onions 2, thinly sliced
Kosher salt
Freshly ground black pepper
Large leafy lettuce (leaves separated) For serving
Cooked white rice For serving (optional)

Instructions

Step 1

Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.

Step 2

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 fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.

Step 3

Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.

Step 4

Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

Ingredients

Hoisin sauce

3 tbsp.

Low-sodium soy sauce

2 tbsp.

Rice wine vinegar

2 tbsp.

Sriracha (optional)

1 tbsp.

Sesame oil

1 tsp.

Extra-virgin olive oil

1 tbsp.

Medium onion

1, diced

Garlic

2 cloves, minced

Freshly grated ginger 1 tbsp.
Ground chicken 1 lb.
Canned water chestnuts 1/2 c., drained and sliced
Green onions 2, thinly sliced
Kosher salt
Freshly ground black pepper
Large leafy lettuce (leaves separated) For serving
Cooked white rice For serving (optional)

Instructions

Step 1

Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.

Step 2

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 fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.

Step 3

Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.

Step 4

Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.