Free from the top 8 allergens but you will not be able to taste it. An adapted recipe from Chungah at Damn Delicious.
Ingredients
1 tbsp Olive oil
1 lb. Ground chicken
2 Garlic gloves, minced
1 Onion, diced
1/4 cup Hoisin sauce*
2 tbsp Coconut aminos
1 tbsp Rice wine vinegar
1 tbsp Grated ginger
1 tbsp Sriracha, optional
1 (8-ounce) can Whole water chestnuts, drained and diced
2 Green onions, sliced
Kosher salt and freshly ground black pepper, to taste
1 Head butter lettuce
*In my recipe, I whisked together the following ingredients to make hoisin sauce at home.
1/4 cup Coconut aminos
2 tbsp Sunflower butter
1 tbsp Honey
2 tsp Rice vinegar
2 tsp Sesame oil
1 Clove garlic, grated
1/8 tsp Black pepper
1/2 tsp Thai sweet chili sauce
Steps
In a saucepan over medium heat, add olive oil followed by ground chicken, cooking until browned.
Stir in garlic, onion, hoisin sauce, coconut aminos, rice wine vinegar, and Sriracha and let cook for 2 minutes.
For another two minutes, stir in water chestnuts and green onions, adding salt and pepper at the end.
Once finished, peel off lettuce leaves and place on a plate as if to make a bowl, scoop the chicken into the "bowl" and wrap up like a burrito.
