Chicken Lettuce Wraps Recipe

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).

Ingredients

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!  

cindy