Chicken Lettuce Wraps

We made this copycat PF Chang's Chicken Lettuce Wrap recipe on Monday and I'm already craving it again! ​

---

Since there's a very high chance we'll be having this delicious low carb dinner twice this week, I figured I should share it so that you can have it too!

This is a quick and easy recipe that can serve 4, but for just the 2 of us it made for a great lunch the next day.

I N G R E D I E N T S:

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 tbsp minced garlic (or 2 cloves garlic, minced)
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1/2 tbsp red chili paste or sriracha (optional)
• 1 (8-oz) can sliced water chestnuts, drained and diced
• 2 green onions, thinly sliced
• salt and black pepper, to taste
• 1 head butter lettuce (or pre-cleaned and packaged leaf lettuce - major time saver)

D I R E C T I O N S:

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, and red chili paste or sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

We also made 1 cup of white sticky rice in addition to the chicken lettuce wraps! YUM!

Hope you enjoy :)

Adapted from DamnDelicious