CHICKEN LETTUCE WRAPS
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1 lb ground chicken 1 head of iceberg lettuce 1 medium cucumber 1 carrot 3 radishes 1/2 onion 3 garlic cloves 1 in ginger 1/4 cup peanuts 2 tbsp soy sauce 2 tbsp hoisin sauce 1 tbsp honey 1 tbsp rice vinegar 1 tbsp sesame oil 1 tbsp peanut butter olive oil chopped cilantro for serving
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DIRECTIONS
- Using a mandolin or a sharp knife, slice the cucumber and radishes thinly. Using a vegetable peeler, ribbon the carrot. Separate the iceberg lettuce head into individual leaves and set aside. Chop the onion finely and grate ginger & garlic.
- In a small bowl combine soy sauce, hoisin, honey, rice vinegar, sesame oil and peanut butter. Mix well and set aside. Form ground chicken into small patties (this will help to get nice browning on the meat).
- Over medium high, heat a splash of olive oil in a cast or a large pan. When it starts to smoke, add chopped onion. Sauté, stirring often until translucent, about 1-2 min. Add grated ginger and garlic, sauté until fragrant, for another minute. Push the onions to the sides and add the chicken patties. Sear on each side for about 2 min, until golden brown. Using a wooden spatula, break up the patties and mix in with the onions. Sauté stirring often until nicely brown, 2-3 min. Pour in the sauce and mix well. Reduce the heat to a medium low and simmer until chicken is fully cooked through and the sauce thickens, about 3-4 min. Remove from heat and transfer to a bowl.
- Assemble the wraps by placing about 1-2 tbsp of chicken into a leaf. Add sliced cucumbers, radishes, carrots and peanuts. Garnish with some freshly chopped cilantro and drizzle with hoisin sauce. Enjoy!
