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Categories:
Boston lettuce ground chicken onion garlic soy sauce hoisin sauce fresh ginger rice wine vinegar asian chili pepper sauce water chestnuts matchstick cabbage green onion sesame oil sesame seeds
Viewed: 65 - Published at: 7 years agoIngredients
- 16 boston lettuce or 16 iceberg lettuce leaves
- 1 lb ground chicken breast
- 1 large onion, chopped
- 2 tablespoons minced garlic
- 1 tablespoon soy sauce
- 1/4 cup hoisin sauce (Asian section of supermarket)
- 2 teaspoons minced fresh ginger (I peal it, put it in the freezer then micro-plane keeps for a long time in freezer)
- 1 tablespoon seasoned rice wine vinegar
- 2 teaspoons asian chili pepper sauce (or use 1/8 teaspoon cayenne)
- 1 (8 ounce) can sliced water chestnuts, drained, and chopped
- 1 cup matchstick cut carrot
- 2 cups napa cabbage, shredded
- 1/2 bunch green onion, thinly sliced
- 2 teaspoons sesame oil
- 3 tablespoons toasted sesame seeds
Method
- Cook chicken in large skillet over medium heat, until brown, stirring often breaking up the meat.
- Season to taste with salt and pepper. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.
- Cook for 1 minute.
- Add water chestnuts, carrots, cabbage and green onions.
- Cook until onions and cabbage begin to wilt, about 2 minutes.
- Remove from heat.
- Stir in sesame seeds and sesame oil.
- Arrange lettuce leaves on the outer edge of platter.
- Spoon meat mixture in center.
- Allow guest to spoon mixture into leaves and eat like a taco.
