PF Chang's Lettuce Wraps

• • 1 tablespoon olive oil

  • 1 pound ground chicken

  • 2 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 1 small onion, diced

  • 1/4 cup hoisin sauce

  • 2 tablespoons soy sauce

  • 1 teaspoon toasted sesame oil

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon chili-garlic paste or sambal oelek (less if you don’t like heat)

  • 1 (8-ounce) can water chestnuts, drained and finely chopped

  • 3 green onions, thinly chopped

  • 1 head of Bibb or butter lettuce

Heat the olive oil in a skillet over medium high heat. Add the ground chicken and cook until chicken is browned crumbling as you go.

Add the onion and cook until onion begins to wilt. Add the garlic and ginger. Stir and cook for a few minutes more.

While chicken is browning combine the hoisin sauce, soy sauce, sesame oil, rice wine vinegar and the chili-garlic paste. Add this mixture to chicken mixture in the skillet. Cook for 5 minutes or so to combine flavors.

Add the water chestnuts and cook for a minute more.

Serve in lettuce leaves with the chopped green onions. ( I added a few diced red peppers for color).