1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 small bunch green onions, sliced
1 small bunch green onions, sliced
2 teaspoon sesame oil
2 teaspoon sesame oil
salt to taste
salt to taste
Iceberg, Bibb or butter lettuce leaves, rinsed and drained
Iceberg, Bibb or butter lettuce leaves, rinsed and drained
Soy sauce, hoisin, spicy mustard sauce for dipped (optional)
Soy sauce, hoisin, spicy mustard sauce for dipped (optional)
Roasted peanuts, chopped (optional)
Roasted peanuts, chopped (optional)
Fried mung bean noodles (optional)
Instructions
In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground chicken and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef). Remove from heat.
Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until thoroughly coated.
Fold in water chestnuts, green onion, sesame oil, and peanuts, if desired. Salt to taste.
Serve on a bed of fried mung bean noodles, if desired, in a lettuce leaf and top with hoisin, soy sauce, or spicy mustard.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/14144/