I work full time outside of the home and last week I came home to the most amazing aroma! My husband found this awesome recipe online. It was so good, we had to repeat it again tonight - and it was even better the second time!! It tastes just like those fabulous yummy appetizers you get at that famous Asian restaurant (clue - the name is on the picture).
1 Tablespoon olive oil
1 pound ground chicken
2 cloves minced garlic
1 diced onion
1/4 cut hoisin sauce
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon freshly grated ginger
1 Tablespoon Sriracha (optional)
1 (8 ounce) can diced water chestnuts
2 chopped green onions
salt and pepper to taste
butter or iceberg lettuce
We started by boiling boneless chicken breasts and then running them through a food processor after they cooled a bit. Be careful not to overdo it, or your chicken consistency will be too fine. Heat the olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain the excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions are translucent, about 1-2 minutes. Stir in the diced chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper.
Spoon into individual lettuce leaves. This is also great with tortillas, crackers, or on little slices of bread as a cute appetizer. Add a kick to your scrambled eggs the following morning! It reheats almost as good as when you first made it!