Spicy Ginger Chicken Lettuce Wraps
Description
Serve these low carb, spicy lettuce wraps as an appetizer or as part of a meal. The ginger adds wonderful flavor and the Serrano pepper, chili paste or sriracha sauce adds heat. If you aren't a fan of heat, use less or omit completely.
Ingredients
1 large head of Bibb or Butter lettuce
1 lb. ground chicken
5 T. vegetable oil, divided
4 T. freshly grated ginger
2 cloves garlic, minced
1 hot Serrano pepper, minced, seeds and all
1 can water chestnuts, drained and finely chopped
1 c. finely chopped bell peppers, varied colors
1 bunch green onions, thinly sliced, white and green parts
sesame seeds for garnish, optional
Sauce:
1/4 c. soy sauce
2 T. rice wine vinegar
2 T. Hoisin sauce
1 T. chili paste or sriracha sauce
1 T. toasted sesame oil
1 T. cornstarch
1/4 c. water
Directions
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Carefully remove leaves from the head of the lettuce; wash and dry well; set aside.
Mix sauce ingredients together in a measuring cup; set aside.
Heat 2 T. oil in a wok; add ground chicken. Stir fry, breaking up chicken into small crumbles, until cooked through. Transfer the meat to a plate/platter.
Add remaining 3 T. oil to the wok; stir fry ginger, garlic and hot pepper for about 2 minutes, stirring constantly. Add water chestnuts and bell peppers; cook for 2 minutes. Add chicken back into the wok; cook 2 minutes; throw in the green onions.
Place the contents of the wok to one side; add the sauce to the other side, tilt the wok over the heat so that the sauce can come to a boil and thicken. When the sauce thickens, combine everything; heat through.
Spoon hot filling alongside the lettuce leaves. Wrap them when filling has cooled. If you wrap them while hot, the lettuce will wilt.
Garnish with sesame seeds.
6 servings.