Hoisin Chicken Lettuce Wraps

This is quick and easy and an adapted recipe from a copycat PF Chang recipe. It's also adaptable to your preferences. I prefer this with chicken thighs and grind them in my food processor - use pre-ground chicken or grind chicken breasts, if you like. I add black bean/garlic paste to the base recipe to tone down the sweetness of the Hoisin sauce. You could vary this by adding bamboo shoots and/or bean sprouts. The original recipe calls for adding salt and soy sauce; I don't think it's necessary, especially if you're sodium sensitive. Add more vinegar if you want more tang. If you don't have Sriracha sauce, add some Tabasco or other hot sauce. This also makes great leftovers - we have them hot or cold.

• Ready In: 30 mins
• Serves: 4
• Yields: 8 wraps

Ingredients

• 1  tablespoon olive oil or 1  tablespoon avocado oil
• 1  lb  ground chicken thighs
• 1  onion, chopped
• 2  garlic cloves, chopped
• 1 (8 ounce) can water chestnuts, chopped
• 1⁄4 cup hoisin sauce
• 1  tablespoon  rice wine vinegar
• 1  tablespoon ground ginger
• 1  tablespoon sriracha sauce
•  ground black pepper
• 1  tablespoon  black bean garlic sauce
• 1  head butter lettuce
• 3  green onions, sliced

Directions

1. To make the sauce, mix the hoisin, vinegar, black bean/garlic sauce, ginger and Sriracha sauce - taste the sauce and tweak it to your taste.
2. At medium high heat, cook the ground chicken of choice until cooked, breaking it up as it cooks. Drain off any remaining liquid / fat.
3. Add the chopped onion and after chestnuts and sauce to the pan and cook until onions are translucent. Add the chopped green onion now if you want them cooked or add them off the heat if you like them raw.
4. Add ground black pepper to taste.
5. Let the mixture cool to the touch. Scoop the mixture into lettuce leaves. Enjoy!