Chicken Lettuce Wraps
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic minced
  • 1 onion finely diced
  • ¼ cup hoisin sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon ground ginger
  • ½ tablespoon Sriracha
  • 1 can water chestnuts drained and diced
  • 3 tablespoons green onion sliced, more for garnish if desired
  • Sea salt and pepper to taste
  • 8 Romaine heart leaves
  1. In a large skillet, heat olive oil over medium high heat. Add ground chicken and cook until done through. Using a fork or spatula, break up chicken as it cooks. Drain grease, if necessary.
  2. Stir in garlic, onion, hoisin, soy sauce, vinegar, ginger, and Sriracha. Cook until onions are translucent, about five minutes.
  3. Add water chestnuts and green onions. Continue to cook until the water chestnuts are tender and sauce thickens slightly, stirring occasionally. Season with salt and pepper.
  4. Spoon about ¼ cup of the mixture into the center of a Romaine heart. Garnish with green onion slices. Serve.