Chicken Lettuce Wrap Salad
Ingredients
- 1 T olive oil or peanut oil
- 1 lb ground chicken
- 2 cloves garlic minced
- 1 yellow onion diced
- 1/4 cup hoisin sauce
- 2 T. soy sauce
- 1 T. rice vinegar
- 1 T. freshly grated ginger (or a sprinkle of dried ground ginger)
- 1 tsp. sriracha
- 1 8 oz can water chestnuts drained and chopped
- 2 green onion sliced (optional)
- salt and pepper to taste
- chopped romaine lettuce for serving
Instructions
- Heat olive oil in a skillet over medium heat. Brown chicken (about 3-4 minutes).
- Stir in onion, garlic, hoisin sauce, rice wine vinegar, ginger and sriracha and cook until onion is tender. Stir in water chestnuts and cook until water chestnuts are tender (1-2 minutes). Season with salt and pepper and top with green onions.
- Spoon mixture over a bed of chopped romaine lettuce.
Notes
Note: I freeze my ginger by cutting in into 1 inch pieces and tossing them into a freezer Ziploc. I never peel it. When a recipe calls for fresh ginger I grate the unpeeled frozen ginger on a micro plane right into the recipe. It works great and saves me from wasting ginger when I can’t use the amount that I buy before it goes bad. It also means I almost always have fresh ginger on hand when I need it.