PF Chang’s Lettuce Wraps

• servings: 6
• total time: 20 mins

Ingredients

Ingredients

• 1 Tbsp. oil avocado or olive

• 1 cup onion finely minced

• 2 cloves garlic finely minced

• 2 tsp. minced ginger

• 1 lb. ground chicken 93/7

• ¼ cup hoisin sauce or a gluten-free hoisin

• 2 Tbsp. soy sauce or Tamari sauce

• 1 Tbsp. rice vinegar or apple cider vinegar

• 1-2 tsp. sriracha sauce optional

• 1 tsp. sesame oil toasted

• ¼ tsp. black pepper

• ¼ tsp. salt to taste

• 8 oz. water chestnuts diced, drained

• 2-3 green onions finely chopped

• 8 leaves Bibb or Butter lettuce

Directions

Instructions

1. Add oil to a large skillet over medium heat and add onion. Sauté for 2-3 minutes, or until onion becomes tender. Stir in garlic and ginger and continue sautéing for an additiona

2. Push the onion to the side and add the ground chicken. Cook for 7-8 minutes, or unti through. Once cooked, mash the chicken with a potato masher to get a really fine crumble

3. While the chicken is cooking, whisk together the hoisin, soy sauce, rice vinegar, Srira sesame oil, black pepper and salt in a medium-sized bowl. Pour in the sauce and ado chestnuts. Cook over medium-low heat for 3-4 minutes, or until the sauce has thickened

4. Serve chicken in a leaf of Bibb or butter lettuce with a sprinkle of green onions and enjoy!

Notes

Chop water chestnuts to smaller pieces

One teaspoon of sriracha was enough