I call them lettuce “wraps” because, let’s be honest, no one wants to waste time wrapping something up with lettuce that we all know isn’t going to stay in the lettuce. So instead, we are going to lay this in a bed of lettuce, same diff! I am also aware that hoisin sauce and siracha aren’t staples in peoples houses. They are fairly inexpensive if you can find them at an oriental grocery store, but they also have them at most regular grocery stores in the oriental section.
- 1 lb. Chicken Thighs or Breasts, diced
- 1 cup of Bell Pepper (1/2 Green, 1/2 Red, it makes it prettier!), diced
- 1/2 Jalapeno, diced (optional)
- 1/2 C. Spinach, diced
- 2 Celery Stalks, diced
- 1/2 C. Bok Choy, chopped
- 1 medium onion, chopped
- 2 T. Hoisin Sauce
- 1 T. Soy Sauce
- 1 T. Red Wine Vinegar (or Rice Vinegar)
- Siracha, to taste
I actually ran out of bell peppers this time around, and all I had was some red cabbage, so I chopped that up and threw it in there.. the moral of this story is, you can use any veggies you like.. mushrooms, water chestnuts, cabbage, green onions, broccoli etc. Use them all, switch it up every time, or only use some! It doesn’t matter.
You are going to brown the chicken in a pan first. You want everything about the same size, chop every item into small bite sized pieces. After the chicken is brown, add all veggies and saute until soft. Throw all the sauces (not the siracha!) in and give it a good toss with all ingredients.
I rip the lettuce up and make a bed of it in a bowl, and scoop a few spoonfuls of this on top.. top it with a little siracha, and you are done! If you have never had siracha before, be careful. Has a lot of heat!