The Chinese Cookbook: Easy Chinese Cookbook For Beginners

Copyright 2020 @ Judy M. Liu

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting an misunderstanding any part of this Book.

Asian Chicken Lettuce Wraps

Preparation: 15 mins

Cook Time: 20 mins

Yield: 5-10 servings

Ingredients:

3 tablespoons hoisin sauce

2 tablespoons low-sodium soy sauce

2 tablespoons rice wine vinegar

3 teaspoons sriracha (optional)

1 teaspoon sesame oil

3 teaspoons extra-virgin olive oil

1 medium onion, diced

2 tablespoons garlic, minced

3 teaspoons freshly grated ginger

1 pound. ground chicken

1/2 cup water chestnut, drained and sliced

2 green onions, thinly sliced

kosher salt

freshly ground black pepper

large leafy lettuce (leaves separated), for serving

cooked white rice, for serving (optional)

Directions:

Make the sauce: In a little bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil. In a large skillet using medium-high heat and heat the oil. Add onions and cook 5 minutes until soften, then add in garlic and ginger and keep stirring for another 1 minute. Add chicken and cook until mostly cooked through, breaking up meat with a wooden spoon. Pour in the sauce and cook around 2 minutes more, until sauce reduces slightly, and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Spoon rice, if using, and a large scoop (1/4 cup) of chicken mixture into the