4 Servings 10 min Cook
1 Tbsp Olive Oil
4 Oz crumbled Ground Chicken
2 Cloves, minced Garlic
1 Medium (2-1/2" dia) Onions
1/4 Cup Hoisin Sauce
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Ginger Root
1 Tsp Pepper Or Hot Sauce
1/4 Waterchestnuts Waterchestnuts
2 Cup, chopped Scallions
1 Dash Salt
1 Dash Pepper
1 Head (5" dia) Lettuce
Heat olive oil in a saucepan over medium high heat.
Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and hot sauce until onions have become translucent, about 1-2 minutes.
Stir in waterchestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
