Asian Chicken Lettuce Wraps

serves 4

Ingredients  

Chicken Mixture

3 Tablespoons hoisin sauce

2 Tablespoons tamari, or soy sauce

2 Tablespoons rice vinegar

1 Tablespoon Sriracha

1 teaspoon sesame oil

1 Tablespoon avocado or olive oil

1 medium onion, diced

2 cloves garlic, minced

1 Tablespoon freshly grated ginger

500g mince chicken or beef

½ cup water chestnuts, drained and finely diced

sea salt and black pepper, to taste

Wraps

Iceberg lettuce (leaves separated), for serving

2 green onions, thinly sliced, for serving

¼ cup crushed peanuts, for serving

Peanut Sauce

¼ cup peanut butter

2 Tablespoons low sodium tamari, or soy sauce

2 Tablespoons maple syrup

1 clove garlic

1 teaspoon Sriracha

Water, as needed

Instructions 

• Whisk together hoisin sauce, soy sauce, rice vinegar, Sriracha and sesame oil in a small bowl. Set aside.

• In a large fry pan over medium heat, heat oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more.

• Add mince chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.

• Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in water chestnuts. Taste mixture and season with salt and pepper, if needed.

• While chicken is cooking make peanut sauce by whisking together all the ingredients in a small bowl. For a thinner sauce, add water 1 Tablespoon at a time to create the desired consistency.

• Serve chicken mixture with lettuce leaves and spoon about ¼ cup into centre of each leaf. Top with crushed peanuts and green onions. Serve with peanut sauce.

Nutrition

Serving: 1/4 of recipe | Calories: 471kcal | Carbohydrates: 28g | Protein: 28g | Fat: 29g | Sodium: 908mg | Fiber: 3g | Sugar: 17g