Chicken Lettuce Wraps
- 3-5 TBS hoisin sauce
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, optional
- 1 pound ground chicken, white meat or dark meat (or ground turkey)
- 2 teaspoons vegetable oil, divided
- 1 bell pepper, chopped small
- 1/4 cup shelled roasted peanuts, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced, optional (or 1/4 tsp ginger powder)
- 1/2 cup chopped cilantro, divided
- 1 cup jicama, peeled and cut into 1/4 inch pieces
- 1 head Bibb, romaine, or butter lettuce
- 1 orange, peeled and cut into 1/2 inch pieces
- Hot sauce, to serve, optional
- Optional extras: chopped scallions, chopped cucumber, chopped mint
1- Mix together the sauce
- Combine 3 tablespoons of the hoisin sauce, soy sauce, rice wine vinegar, and sesame oil in a small bowl. Whisk to combine with a fork and keep near the stove. If you'd like a more thickened, glossy sauce, whisk in 1 teaspoon of cornstarch.
2- Cook the chicken and aromatics
- Heat 2 teaspoons of oil in a skillet over medium heat. Add the ground chicken and cook until cooked through and no longer pink, 7 to 8 minutes. Break up the chicken into small crumbles as you cook. Add the bell peppers and cook until tender, 3-4 minutes. Stir in the peanuts, garlic, and ginger (if using), and cook until aromatic, about 30 seconds. Add half of the cilantro and pour the sauce over the top of the chicken mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds. Taste a spoonful of the mixture and add more hoisin sauce if you'd like a stronger flavor. Turn off the heat and mix in the jicama.
3-Serve with the lettuce
- Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with hot sauce, and the remaining cilantro. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Give everyone a spoon and let them dig in — place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with orange pieces, cilantro, hot sauce, and any optional extras. Enjoy right away.
- Make-Ahead Chicken Mix: The chicken filling keeps very well in the fridge for 3 to 5 days. Reheat just what you need and add a splash of chicken broth if the mixture seems dry.
Adapted from The Kitchn
Adapted from The Kitchn
/Narrative Food http://blog.narrativefood.com/