Hoisin Chicken Lettuce Wraps

By CheeseDiva

Ingredients

• 2 tablespoons canola or peanut oil
• 2 - 3 tablespoon peeled fresh ginger, grated (fresh is the key!)
• 2 scallions, chopped (about a 1/4 cup)
• 2 skinless boneless chicken breasts or 4-6 thighs, cut into 1/2-inch pieces
• 1 8-oz can sliced water chestnuts, rinsed and coarsely chopped
• 1/4 cup bottled hoisin sauce (highly recommend Lee Kum Kee brand)
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon rice vinegar (not seasoned)
• 1/2 cup pine nuts, toasted (prep in advance of starting recipe)
• 12 large red or green-leaf lettuce leaves (or serve with rice!)

Details

Adapted from grouprecipes.com

Preparation

Step 1

1
• Heat a wok or a 12-inch heavy skillet over moderately high heat - then add oil.
2
• Add ginger and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds.
3
• Add small cubed chicken and stir-fry until just cooked through, about 2 minutes.
4
• Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and toasted pine nuts and stir-fry until heated through, about 1 minute.
5
• Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
6
• Serve by spooning hoisin chicken into lettuce leaves or over rice.