A quick, easy, heathly meal!
- 4 T. hoison sauce
- 3 T. soy sauce
- 2 T. rice wine vinegar
- 1 T. The Olive Tap’s Sesame Oil, plus more for drizzling at the end
- 1 lb. ground chicken
- 2 T. The Olive Tap’s Roasted Avocado Oil, or your favorite
Olive Tap 100% Extra Virgin Olive Oil, divided - 8 oz. mushrooms, diced very small
- 1 8-oz. can water chestnuts, drained and diced
- 3 cloves garlic, minced
- 1 C. sliced green onions, divided
- 2 small heads of butter or bibb lettuce
Directions:
- Combine hoisin sauce, soy sauce, rice wine vinegar, and Sesame Oil. Whisk to combine.
- Heat a T. of Avocado Oil (or EVOO) in skillet over medium heat, add ground chicken and cool until no longer pink. Break chicken into small crumbles as you cook. Transfer chicken to a bowl.
- Warm the remaining T. of Avocado Oil (or EVOO), add mushrooms and cook until tender. Add water chestnuts, garlic and ginger and cook 30 seconds or until aromatic.
- Transfer chicken back into pan with vegetables along with half of the green onions.
- Pour sauce over top of chicken mixture and stir to coat. Cook until sauce is warmed through, approximately one minute. Drizzle more Sesame Oil over chicken mixture if you like a stronger flavor. Garnish with more green onions.
Serve in lettuce cups.
Recipe by Tami, Long Grove
Recipe originally appeared at https://theolivetaprecipes.com/recipes/chicken-lettuce-wraps/
