ASIAN CHICKEN LETTUCE WRAPS

Bahan-bahan

3 tablespoons hoisin sauce

2 tablespoons soy sauce tablespoons water

2 teaspoon cornstarch

5 garlic cloves, minced

2 teaspoons grated fresh ginger

4 teaspoons vegetable oil

⅛ teaspoon red pepper flakes

1 pound ground chicken

1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces

1(8-ounce) can water chestnuts, rinsed and chopped fine

3 scallions, sliced thin

Salt and pepper

1 head Bibb lettuce (8 ounces), leaves separated

Arahan

1. Whisk hoisin sauce, soy sauce, water, and

cornstarch together in bowl. In separate bowl,

combine garlic, ginger, 1 teaspoon oil, and pep- per flakes.

2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken, bell pepper, and water chestnuts and cook, breaking up any large pieces of chicken with wooden spoon, until no longer pink, about 5 minutes.

3. Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into chicken mixture.

4. Whisk sauce mixture to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Stir in scallions and season with salt and pepper to taste. Spoon chicken mixture into lettuce leaves and serve.