P.F. Chang's Chicken Lettuce Wraps

INGREDIENTS:

• • 1 tablespoon olive oil

  • 1 tablespoon sesame oil

  • 1 pound ground chicken (I’ve also used ground turkey with good results)

  • 1 medium/large sweet Vidalia or yellow onion, diced small

  • 1/3 cup hoisin sauce

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon rice wine vinegar

  • 1 tablespoon Asian chili garlic sauce, or to taste

  • 3 cloves garlic, finely minced

  • 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste

  • one 8-ounce can water chestnut, drained and diced small

  • 2 to 3 green onions, sliced into thin rounds

  • 1/2 teaspoon salt, or to taste

  • 1/2 teaspoon freshly ground black pepper, or to taste

  • butter lettuce leaves, for serving

DIRECTIONS:

• • 1. To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.

    2. Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.

    3. Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.

    4. Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.

    5. Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.