Asian Chicken Lettuce Wraps

Ingredients

• Lettuce

  Butterhead (includes boston and bibb types), raw

  16 leaf, large or 240g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

• Onions

  Raw

  1 large or 150g

• Hoisin sauce

  Ready-to-serve

  4 tbsp or 64g

• Garlic

  Raw

  2 cloves, minced or 6g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Rice wine vinegar

  1 tbsp or 15g

• Ginger

  Spices, ground

  2 tsp or 4g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Waterchestnuts

  Chinese, (matai), raw

  1 cup slices or 124g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

Directions

1. Rinse lettuce leaves and pat dry, be gentle don't tear them. (1 serving = 4 lettuce leaves with meat)
2. Heat a large skillet over medium-high heat and add beef. Cook and stir beef the hot skillet until browned and crumbly, 5 to 7 minutes.
3. Transfer beef to a bowl. chop onion, garlic, ginger, scallions and water-chestnuts, and put aside until directions call for them.
4. Add oil to the skillet then add onion and cook until slightly tender, 2 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions.
5. Add water chestnuts,scallion, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
6. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

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