Ingredients
The following ingredients have 4 Servings
- 2 tablespoons peanut or canola oil
- 1 pound ground chicken
- 2 leeks
- white and light green parts
- quartered lengthwise and chopped crosswise into 1/2-inch pieces
- 2 red finger chilis
- Fresno chilis or jalapeños
- seeded and chopped
- 2-inch piece ginger
- peeled and grated
- 4 large garlic cloves
- sliced or chopped
- Pepper
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon peanut butter
- 1 tablespoon rice wine vinegar
- 2 tablespoons or more Sriracha
- 1 cup dry-roasted peanuts
- preferably Planters
- coarsely chopped
- 2 heads Bibb lettuce
- leaves separated
Instruction
- In a large skillet, heat the oil, two turns of the pan, over high heat
- Add the chicken and cook, breaking it up with a spoon and stirring often until lightly browned, about 5 minutes
- Add the leeks, chilies, ginger and garlic; season with pepper
- Stir-fry until the leeks are tender, about 3 minutes
- Add the hoisin, soy sauce, peanut butter and vinegar
- Stir until the sauce coats the chicken, 1-2 minutes
- Add the Sriracha (add more if you want more heat) and mix in the peanuts
- Serve immediately with lettuce leaves for wrapping
