Updated: Nov 17, 2020
Ok, Friends... I'm just going to go ahead and say it: if you are feeding more than 2 people, go ahead and double the recipe. It's a good one!
I've been tweaking this recipe for about 4 years now and finally got it just right. This is officially one of my hubby's favorites. Hope you enjoy!
1 lb ground chicken
1/2 bag coleslaw mix (shredded cabbage and carrots)
1 can sliced water chestnuts
2-3 green onions (garnish)
sesame seeds (garnish)
1/2 c diced sweet onion
1T avocado oil (or neutral flavored oil of your choice)
1T minced garlic
1/4C Hoisin sauce
2T low sodium soy sauce (or tamari if you are gluten free)
1T rice wine vinegar
1T grated ginger
1t sesame oil
1 1/2T sriracha sauce
salt and pepper to taste
1 head butter lettuce
Combine hoisin sauce, garlic, soy sauce, rice wine vinegar, ginger, sesame oil, honey and sriracha sauce in medium bowl and whisk until well combined. Set aside.
Heat large skillet over medium/high heat, add avocado oil immediately followed by adding the diced onion. cook until softened and translucent.
Add ground chicken, crumbling as you do until it is browned and cooked through.
Stir in water chestnuts and coleslaw mix cooking until warmed (2 minutes)
Pour sauce mixture over ingredients and stir to combine. Heat approximately 1 minute.
Garnish with sliced green onion and sesame seeds
Spoon 3-4 tablespoons onto lettuce leaves and serve!