Categories: Asian, Chicken

Ingredients

• 3 tablespoons hoisin sauce
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons canola oil or grapeseed oil
• 3 small chicken breasts grilled and shredded
• 1 can (8 ounces) water chestnuts drained and finely chopped (optional)
• 2 cloves garlic minced
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon red pepper flakes omit if sensitive to spice
• 4 green onions thinly sliced, divided
• 8 butter lettuce leaves
• Optional for serving: grated carrots additional red pepper flakes

Directions

1. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

2. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. add shredded chicken, Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 1 min total

3. Pour the sauce over the top of the chicken mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.

4. Spoon the chicken mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

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