Chicken lettuce Wraps

• total time: 10 minutes

Ingredients

2 tbsp. Avocado oil

1 lb. ground chicken

4 cloves garlic, minced

1 knob fresh ginger, grated

1/2 yellow onion, finely diced

2 tsp. sesame oil

3 tbsp. soy sauce

1/4 cup hoisin sauce

1 tbsp. sambal

1 tbsp. rice wine vinegar

1 can water chestnuts, diced

1/2 cup carrots, diced

1/2 cup snap peas, thinly sliced

3 green onions, sliced

1/4 cup slivered almonds

Iceberg lettuce cups for serving (little gem also works well)

Salt & pepper to taste

Paired with @hourglasswine Sauvignon Blanc 🥂

Directions

In a large skillet, heat the avocado oil over medium heat. Once hot, add the chicken, season with salt and pepper, and break apart using a wooden spoon or spatula. Cook for 5-8 minutes or until it is no longer pink.

Add the garlic, ginger, onions, soy sauce, hoisin sauce, sesame oil, sambal and rice vinegar and stir to combine.

Add the carrots, snap peas, water chestnuts, slivered almonds and green onions. Stir to thoroughly incorporate and cook for approximately 3-5 minutes or until veggies are slightly tender (I personally like the carrots to be crunchy!).

Serve into the crisp iceberg lettuce cups and garnish with additional green onions, slivered almonds, crunchy rice noodles and soy sauce. Enjoy!