Iceberg lettuce is certainly not God’s greatest creation. It’s a few steps up from cockroaches & poison ivy. In my opinion, this recipe is one of the only couple ways that is ever “okay” to eat iceberg lettuce. I was pleased with the way this meal turned out and even more pleased to hear that the meal received 5 stars from all 4 of my kids, a miraculous feat indeed. Miraculous meaning, it like never happens!
It’s fun and easy to make. You should try it sometime...I dare you.
- 2 lb. ground chicken
- 2 large cloves garlic, minced
- 2 T. fresh ginger, minced
- 1/2 tsp. crushed red pepper
- toasted sesame oil
- 8 oz can diced water chestnuts, drained
- 4 T. hoisin Sauce
- 4 T. soy sauce
- 2 scallions, diced
- 1/4 heaping C. cilantro, roughly chopped
- 1 head iceberg lettuce
- Prep lettuce by cutting off the bottom of the lettuce and cutting the head in half. Gently pull off the leaves so that you have bowl shaped wraps. Wash, dry & set aside.
- On high heat, in a large wok or pan, add sesame oil, garlic, ginger and chili flakes stir around a bit. Add chicken and salt. Brown the chicken, chopping it and tossing it with a spatula ever so often. You may want to add a little more oil as you go.
- Now, add water chestnuts and 3 T. hoisin. Stir. Because of the sugars, it will start to get a nice color. Cook for a couple minutes Add 3 T. soy sauce and stir.
- When the chicken is done remove it from heat and toss in 1 more T. hoisin, 1 T. soy sauce, scallions and cilantro.
Now it's hot and ready to be served up in some lettuce!
If you’re like me, you’ll want to serve this with Sriracha! Also, if you are serving this with rice you should start it before you begin cooking the chicken.