Michelle Libby, Ludlow
Serves 2 to 4 as a main course, or 6 to 8 as an appetizer or side dish
Ingredients:
1 LB ground chicken
2 large carrots, diced
2 large celery sticks, diced
1 can of chopped water chestnuts
1 red bell pepper, diced
1 cup roasted peanuts, finely chopped
½ cup diced scallions, (about 6)
1 tsp. sesame oil
1 Tbsp. ginger (fresh minced or ginger paste)
1 Tbsp. minced garlic
2 bunches of Bibb / Butter lettuce, washed, patted dry
3 to 5 Tbsp. hoisin sauce
2 Tbsp. soy sauce
Directions:
Use ½ tsp sesame oil with the ground chicken and brown it off, about 8 minutes.
Dice up carrots, celery, pepper, scallions and put aside.
Drain water chestnuts and put aside.
Roughly chop up the peanuts and put aside.
Once chicken is ready, remove from pan and set aside.
Into hot pan, mix the reserved ½ tsp of sesame oil, ginger, garlic, soy sauce and hoisin sauce and cook until aromatic, about 30 seconds, on medium heat.
Add in the diced carrots, celery, pepper and water chestnuts and stir until covered in sauce.
Add the chicken back into the pan and mix with the vegetables and sauce, turn heat to Low.
Prepare lettuce leaves.
Spoon a generous amount of the chicken and vegetable mixture into a leaf and top with chopped peanuts and scallions and Enjoy!