Butter Lettuce Leaves1 pound ground chicken breast
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon red wine vinegar
1 teaspoons red chili flakes
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped (optional)
1 bunch green onions, thinly sliced
2 teaspoons Asian sesame oil
Rinse leaves keeping them whole and set aside. We bought Butter Lettuce which the packaging said it was still alive. Is it weird to feel bad about killing lettuce? Haha- anyways, loved these leaves and they were so crisp and fresh it really made the dish.
In a large skillet, brown the chicken and add the onion, garlic, soy sauce, hoisin, ginger, red wine vinegar and chili flakes. Cook until meat is crumbled and brown.
If you are using water chestnuts (we did not use these and the dish turned out great) now is the time to add them. Also, add the green onions and cook until the green onions begin to wilt.
Get that lettuce ready because it's time to eat. We didn't even sit down to eat, we just grabbed a leaf and dished up and ate over the stove haha. Not a lot of patients in our household but when you try these, you'll understand why:-)