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

Steps

1. Carefully remove leaves from the head of the lettuce; wash and dry well; set aside.
2. Mix sauce ingredients together in a measuring cup; set aside.
3. 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.