I make with ground turkey, it is a lot easier to find.
- 1 large onion chopped
- 1 pound ground chicken breast
- 1/4 cup hoisin sauce
- 16 bibb or butter lettuce leaves
- 2 tblspoons minced garlic
- 1 tblspoons reduced soduim soy sauce
- 2 teaspoon minced ginger
- 1 tblspoons rice win vinegar, or red wine vinegar
- 2 teaspoon asian chili pepper sauce
- 1 8 oz sliced waterchestnuts, finely chopped
- 1 bunch green onion thinly sliced
- 2 teaspoon asian sesame oil
- Carbohydrate 9.8443592572711 g
- Cholesterol 98.0023595513796 mg
- Fat 12.0159788273923 g
- Fiber 0.935500006771265 g
- Protein 20.6269273335222 g
- Saturated Fat 3.03372344201954 g
- Serving Size 1 1 Serving (160g)
- Sodium 327.668856242691 mg
- Sugar 8.90885925049984 g
- Trans Fat 0.906103695740707 g
- Calories 229 calories
Step-by-step
- Rinse lettuce leaves, keeping them whoe. Set aside to drain.
- Cook chicken in a large skillet over meduim heat, stirring often to break upt he meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.
- Stir in sesame oil. Arrange lettuce leaves on other edge of platter. Spoon meat mixture in center. Allow dinner to spoon mixture into lettuce leaves and eat like a taco.
Controlling Moisture in the Skillet
Drain water chestnuts thoroughly in a mesh colander before chopping them. Excess liquid ruins the sauce cling and makes the meat soggy. Cook ground chicken over medium heat, breaking it apart continuously with a wooden spatula until fully browned. Add aromatics like garlic and ginger only after the meat releases its initial water content. This prevents scorching the delicate sugars in the hoisin sauce.
Selecting and Preparing Lettuce Leaves
Choose Bibb or butter lettuce heads with pliable, wide outer leaves that bend without cracking. Wash the leaves in ice-cold water to restore crisp cellular turgor. Spin them completely dry in a salad spinner or pat them firmly with lint-free kitchen towels. Trapped droplets will pool at the bottom of the wrapper and dilute the savory filling.
Equipment and Pan Management
A wide 12-inch cast-iron skillet or heavy-bottomed stainless steel pan works best for this preparation. Large surface areas allow moisture to evaporate rapidly rather than steaming the protein. Stir in the toasted sesame oil off the heat at the very end to preserve volatile aromatic compounds. Plate the warm filling immediately alongside the chilled greens.
