Sauce:
- 3 Tbsp Thai sweet chili sauce
- 3 Tbsp hoisin sauce
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp sriracha
- 2 Tbsp olive oil
- 1 tsp toasted sesame oil
- 1½ Tbsp rice vinegar
- 6 cloves garlic, minced
- 1 Tbsp ginger, minced or 1 Tbsp ginger paste
- 1 lb ground chicken breast
- 2 Tbsp olive oil, divided
- 6 green onions, sliced (green and white parts separated)
- 3 cloves garlic, minced
- 1 Tbsp ginger, minced or 1 Tbsp ginger paste
- 8 oz mushrooms, chopped
- ½ cup canned water chestnuts, drained and chopped
- 1 small red bell pepper, chopped
- 2 heads butter lettuce, leaves removed and washed
INSTRUCTIONS:
- Prepare the sauce by whisking together ingredients in a small bowl; set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned, breaking up meat to a crumble as it cooks; transfer cooked meat to a plate and return skillet to heat.
- Add remaining tablespoon of olive oil to skillet. Once hot, add the white portion of the green onions, garlic, and ginger; cook for 1 minutes, until fragrant. Add the mushrooms and cook until they soften, about 3-4 minutes. Return the chicken to the pan and stir in the water chestnuts, bell pepper, and the sauce. Cook until the liquid is thickened slightly, about 3-4 minutes.
- Stir in the green portion of the onions. Transfer the mixture to a serving bowl and serve with the lettuce leaves for wrapping.
Source: Prevention RD
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