Ingredients

The following ingredients have 4 Servings
  • 1 pound ground chicken
  • 1 red bell pepper, cored and chopped fine
  • 1/2 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup hoisin sauce
  • 2 Tablespoons soy sauce
  • 1/2 teaspoon freshly ground ginger
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked pepper
  • 4 oz. sliced water chestnuts, finely chopped
  • 1 cup cooked rice, I used brown
  • 3 scallions, thinly sliced
  • 1 head Bibb, Romaine or iceberg lettuce, rinsed and pat dry
  • Sriracha hot sauce, for drizzling, optional

Instruction

  • Microwave ground chicken in a medium bowl, stirring occasionally, until chicken is no longer pink, 3-5 minutes. Drain off liquid and transfer mixture to slow cooker. Crumble chicken with a wooden spoon and stir in bell pepper, onion, garlic, hoisin sauce, soy sauce, ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cover and cook on low until chicken is tender, 1 1/2 to 2 hours.
  • Stir in water chestnuts, rice and scallions. Let sit until heated through, about 5 minutes. Serve with lettuce leaves and Sriracha hot sauce, if desired.
  • Enjoy!