Chicken Lettuce Wraps

By spend with pennies

Ingredients

1 tablespoon cornstarch
3 boneless skinless chicken breasts (diced)
1 tablespoon olive oil
2 teaspoons grated fresh ginger
2 cloves garlic (minced)
2 green onions (sliced, whites & greens separated)
8 ounces water chestnuts (1 can, drained and chopped)
¼ cup diced red bell pepper
1 head butterleaf lettuce (or iceberg lettuce, for serving)
toppings as desired
2 tablespoons soy sauce
1 tablespoon hoisin sauce (plus extra for serving)
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
2 teaspoons cornstarch
½ teaspoon toasted sesame oil

Prep Time20mins
Cook Time10mins
Servings6

Instructions

Combine diced chicken with cornstarch. Refrigerate while you prepare the rest of the ingredients.

Combine all sauce ingredients and set aside.

Heat olive oil in a pan over medium heat. Add ginger, garlic and the whites of the green onions and cook until fragrant, about 2 minutes.

Add chicken and cook until almost cooked through, about 3-4 minutes. Add water chestnuts, bell pepper and sauce. Simmer 2-3 minutes or until chicken is cooked through.

To serve, place a scoop of the warm chicken filling in a lettuce leaf. Add desired toppings and drizzle with a little bit of hoisin sauce.