Asian Chicken Lettuce Wraps

Ingredients

• 600 glean ground chicken
• 1medium carrot, finely diced
• 100 gwhite or cremini mushrooms, finely diced
• 2green onions
• 1¼ tbspfresh ginger, grated
• 2cloves garlic
• 1¾ tbsphoisin sauce
• 1 tbsplow-sodium soy sauce
• 2 tsprice vinegar
• 1 tsptoasted sesame oil
• 200 gromaine lettuce, chopped, or butter lettuce leaves
• 20 gunsalted peanuts

Method

1. Finely dice the carrot and mushrooms, grate the ginger and garlic, and slice the green onions. Separate and wash the lettuce leaves and pat them dry.

2. Mix the hoisin, soy sauce, rice vinegar and sesame oil in a small bowl.

3. Heat a large non-stick skillet or wok over high heat for 1 minute.

4. Add the chicken and break it into small crumbles. Cook until no pink remains and it reaches 74°C (165°F), about 5 minutes.

   5 min timer

5. Add the carrot, mushrooms, ginger and garlic and stir-fry over high heat for 3 minutes until the mushrooms soften.

   3 min timer

6. Pour in the sauce and toss for 1 minute until glossy.

7. Spoon into the lettuce leaves and top with green onion and chopped peanuts.

Storing and reheating

The filling keeps 3 days.