Big Hit: Chicken Lettuce Wraps

Ingredients:

16 Boston, bibb or butter lettuce leaves
1 pound diced chicken breast
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons sriracha sauce or red pepper flakes (eyeball it)
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped
1 bunch green onions, thinly sliced
broccoli slaw (I use Trader Joe's)
2 teaspoons Asian sesame oil (optional)

Directions:

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center, top with broccoli slaw and lightly drizzle hoisin sauce and sriracha over top.

Enjoy!