This recipe is similar to P.F. Chang’s Lettuce Wraps.
I found the recipe on Group Recipes
16 Boston, bibb or butter lettuce leaves (or head of lettuce, rinsed, using large leaves) Hint-cheaper and better hold of the good stuff.
1 pound ground chicken breast
1 large onion – chopped
1/2 Cup Pine nuts, chopped (optional)
2 tbsp minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 tsp minced fresh ginger
1 tbsp rice wine vinegar or red wine vinegar
2 tsp Asian chili pepper sauce (see Note)
1 can (8 ounce) sliced water chestnuts – drained, finely chopped
1 bunch green onions – thinly sliced
2 tsp Asian sesame oil
- Rinse lettuce leaves, keeping them whole.
- Set aside to drain.
- Cook chicken in a large skillet over medium heat, stirring often to break up the meat.
- Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.
- Cook until the meat is crumbled and brown.
- Add water chestnuts, pine nuts and green onions.
- Cook until onions begin to wilt, about 2 minutes.
- Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter.
- Spoon meat mixture in center.
- Allow diners to spoon meat mixture into lettuce leaves and eat like a taco.
- Use sauce of your choice to drizzle over (I like a nice spicy one!)
Asian chili pepper sauce can be found in the Asian section of most supermarkets.
Some brands contain garlic, which is fine.
You can use 1/8 tsp cayenne pepper or 1/2 tsp dried red chili flakes instead.