Asian Lettuce Wraps

After a busy week eating way to much fast food and other horrible things, I finally had enough time to cook a real meal tonight.  Since I had already made egg drop soup and was on a bit of an Asian kick I figured I should continue with that theme.

I make way more Asian food than most people I know and have a ridiculous amount of the semi-weird sauces that can be used in these recipes in my house at all times.  If you don't happen to have hoisin sauce just sitting in your refrigerator waiting to be used like I do, you can find it in the Asian section of most grocery stores.

I wanted to make something at least sort of healthy and have been meaning to try out a new lettuce wrap recipe for awhile so today was the day.  Not the best lettuce wraps I have ever made, but they were still pretty dang delicious.  Next time I'm going to add more spice. (Sensing a theme with my cooking yet?)

Aren't these yummy looking?

Ingredients

• 2 chicken breasts, cubed
• 1 Tbsp. vegetable oil (or for a more Asian flavor try sesame oil)
• 1 clove garlic, minced
• 1/8 tsp. ground ginger
• 2/3 c. green onion, thinly sliced
• 1 (8oz) can water chestnuts, drained and chopped
• lettuce
• 3 Tbsp. hoisin sauce
• 2 Tbsp. low-sodium soy sauce
• 1 Tbsp. rice vinegar
• 2 tsp. Sriracha

1. Heat oil in a large skillet over medium-high heat.  Add chicken, garlic, and ginger; brown until chicken is cooked through.  Combine chicken mixture, onions, and water chestnuts in a large bowl.  
2. In a small bowl, mix hoisin sauce, soy sauce, rice vinegar, and Sriracha.  
3. Combine sauce with chicken mixture; toss to coat.  Add about 1/4 c. to each lettuce leaf.  Eat up.

Serves 4