5/5
(1 Votes)
Ingredients
- 1 lb. ground chicken
- 1 red bell pepper, cored and chopped fine
- 1/2 yellow onion, chopped fine
- 2 garlic cloves, minced
- 1/2 cup hoisin sauce
- 2 T soy sauce
- 1/2 t freshly ground ginger
- 1/4 t kosher salt
- 1/8 t freshly cracked pepper
- 4 oz. sliced water chestnuts, finely chopped
- 1 cup cooked rice (I used brown)
- 3 scallions, thinly sliced
- 1 head Bibb, Romaine or iceberg lettuce
- Sriracha hot sauce, for drizzling, optional
Preparation
Step 1
Microwave ground chicken in a medium bowl, stirring occasionally until chicken is no longer pink, 3-5 minutes. Drain off liquid and transfer mixture to slow cooker. crumble chicken with a wooden spoon and stir in bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, 1/4 t salt and 1/8 t black pepper. Cover and cook on low until chicken is tender, 1-1/2 to 2 hrs.
Stir in water chestnuts, rice and scallions. Let sit until heated through, about 5 minutes. Serve with lettuce leaves and sriracha sauce if desired.
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