Asian Chicken Lettuce Wraps

20140722-095424-35664894.jpg Chicken Lettuce Wraps are tricky things. Make them too hot and messy, and they cut right through your lettuce and spill all over. Make them too dry, and it’s like a log wrapped in salad. But these….THESE lettuce wraps are pure magic. Complex asian flavors combined with fresh crisp lettuce…I could eat these for days. Except I eat too many, and don’t have enough leftovers for days. Dang. It’s the perfect light summer meal.

Here’s hoping you enjoy them as much as I did!

xo. Brie

Chicken Lettuce Wraps
1 head butter lettuce
1lb ground chicken
1/4 cup diced water chestnuts
1/4 cup diced red bell pepper
2 cloves garlic
Red pepper flakes
Diced green onion

1/4 cup hoisin sauce
1/4 cup teryaki
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sriracha (to taste)
1 tablespoon fish sauce
1 teaspoon fresh grated ginger
Chicken stock

In a large sautee pan, cook ground chicken on med/high heat until no more pink is showing. Add 2 cloves crushed garlic, water chestnuts, and red bell pepper. Add a sprinkle of red pepper flakes to taste.

Mix all sauce ingredients except chicken stock and add to cooked mixture. As the sauce cooks down, add chicken stock a splash at a time to keep it slightly wet.

Spoon mixture onto washed butter lettuce leaves and top with green onion and sriracha. Enjoy!

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