Ingredients

The following ingredients have 4 Servings
  • 3/4 cup Hoisin Sauce
  • 1/4 Soy Sauce ((low-sodium preferred; reduce to 2 Tbsp if using regular soy sauce))
  • 1 Tablespoon Rice Vinegar
  • 1 clove Garlic, minced
  • 2 teaspoon grated Fresh Ginger
  • 3 teaspoon Cornstarch
  • 1/4 teaspoon Red Pepper Flakes ((optional))
  • 1 Tablespoon Oil
  • 1 Bell Pepper, chopped ((any color))
  • 1 1/2 pound Ground Chicken ((or use ground pork / beef / turkey or finely chopped extra-firm tofu))
  • 1/4 cup Water Chestnuts, rinsed and drained and finely chopped
  • 16 leaves Lettuce ((Boston Bibb or the outer leaves of a head of Iceberg))
  • 1/2 cup Roasted, Unsalted Peanuts
  • 1 Lime, cut into wedges

Instruction

  • In a small mixing bowl (or a mason jar with a lid), combine all ingredients for the sauce. Whisk or shake until smooth and evenly combined. (Sauce can be made up to a week ahead.)
  • Prep all remaining ingredients and set them beside the stove.
  • Heat a wok or skillet over medium-high heat. Add oil and when it begins to shimmer, add bell peppers and saute until tender, about 3 minutes.
  • Add ground chicken and saute until chicken is cooked through, about 3 minutes more. Carefully drain off any liquid in the pan and return the pan to the heat. Add water chestnuts and sauce and bring to a simmer. Simmer until sauce thickens and coats chicken, 2 minutes. Squeeze the juice of 2 lime wedges over the filling (reserve the other wedges to serve with dinner).
  • Set filling, lettuce cups, and peanuts on the table so that everyone can assemble their own or scoop roughly 1/4 cup of filling into each lettuce leaf and serve peanuts in a bowl in the middle.