So easy and so delicious as an appetizer or a main. This recipe actually has my kids wanting more lettuce! The quantity provided below is perfect for an appetizer and will yield about 4 to 6 lettuce wraps. Spice it up with sambal, sriracha or freshly chopped green chili!
Instructions:
- 1 boneless skinless chicken breast, diced
- 1 tbsp canola oil
- 1 tsp garlic puree
- 1 tsp ginger puree
- 2 tbsp Hoisin sauce
- 1 tbsp soy sauce
- ⅓ cup chopped red pepper
- ⅓ cup chopped onion
- ⅓ cup chopped water chestnuts
- Black pepper to taste (I use ¼ tsp)
- 1 tsp sesame oil
- ¼ cup chopped fresh coriander
- 2 chopped green onion
- Lettuce leaves
Directions:
- In a small wok, heat oil over medium heat.
- Add the garlic puree and ginger puree and stir around the oil.
- Add the diced chicken breast and sauté to cook.
- Once the chicken has just cooked but has not browned, add the chopped red pepper, chopped onion and chopped water chestnuts and sauté.
- Once the veggies have cooked, add the Hoisin sauce and soy sauce and stir to combine.
- Add the sesame oil and black pepper and then stir to combine.
- Add the chopped fresh coriander and chopped green onion and stir to combine.
- Remove from heat and serve in a serving bowl with a side of leafy lettuce, such as Iceberg, Boston, Bibb or Romaine.
