Ingredients
Scale
- 1 head iceberg lettuce
- 3 Tb hoisin sauce
- 2 Tb soy sauce
- 2 Tb water
- 5 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 2 tsp plus 2 Tb canola oil
- 1 pound ground chicken (or turkey)
- salt and pepper
- 1 bell pepper, diced
- 8 oz can water chestnuts, drained and chopped fine
- 5 scallions, chopped
Instructions
- Remove 8 large, bowl shaped leaves from head of lettuce. Whisk hoisin, soy and water together in small bowl. Combine garlic, ginger and 2 tsp of oil in small bowl.
- Heat 1 Tb oil in large skillet over medium high heat until just smoking. Cook chicken, stirring to break up clumps until cooked through, about 3 minutes. Season with salt and pepper and transfer to a bowl.
- Add remaining Tb of oil to skillet and heat until just smoking.
- Add pepper, water chestnuts and scallions and cook until peppers soften, about 3 minutes.
- Clear center of skillet, add garlic mixture and cook until fragrant, about 30 seconds.
- Add chicken and sauce. Stir until thickened, about 30 seconds. Spoon mixture into lettuce leaves and serve.
Nutrition
- Serving Size: 1/8th
- Calories: 238
- Sugar: 12g
- Sodium: 1559mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 43mg