Chicken Lettuce Wrap Bowl
- 1-2 tablespoons olive oil
- 2-4 tablespoons sesame oil
- 1 pound ground chicken
- 1/2 medium sweet yellow onion, diced
- 1 yellow pepper, diced
- 1 anaheim pepper, diced
- 1 red bell pepper, diced
- 8 oz. diced mushrooms
- 1/2 cup diced carrots
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce (the artisanal Japanese soy sauces are wonderful but any will do)
- 1 tablespoon rice wine vinegar
- 1-2 teaspoons Sambal Oelek Ground Fresh Chili Paste (sriracha or other chili paste may be substituted)
- 2-3 cloves garlic, finely minced or pressed
- 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger to taste
- 8-ounce can water chestnut, drained and diced
- 2 to 3 green onions, sliced into thin rounds
- Kosher salt
- Freshly ground black pepper
- Butter lettuce leaves
- Cilantro garnish
- Coconut Rice (see recipe)
- To a large skillet, add the oils, chicken, salt and pepper and cook over medium-high heat until chicken is cooked through. Remove from skillet and set aside.
- Add more sesame and olive oil to the pan and saute the onion, peppers, carrots and mushrooms, garlic and ginger.
- Mix the hoisin sauce, soy sauce, rice wine vinegar, and chili garlic sauce and add to vegetables.
- Add the cooked chicken, sir to combine, and cook for about 5 minutes, or until most of the liquid has been absorbed.
- Add the water chestnuts, and cook for about 2 minutes.
- Place two or three butter lettuce leaves in a bowl, top with Coconut Rice and sprinkle crispy shallots, green onions, and cilantro on top.
