Chicken & Walnut Lettuce Wraps

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INGREDIENTS

• 1 tablespoon neutral oil

• 1 small onion, diced

• 1 pound ground chicken

• 3 cloves garlic, minced

• 1 tablespoon grated ginger

• 1 red bell pepper, diced

• 1 8-oz can water chestnuts, drained and finely chopped

• 1/2 cup Mariani chopped walnuts

• 2 tablespoons soy sauce

• 2 tablespoons hoisin sauce

• 1 tablespoon rice vinegar

• 1 tablespoon honey

• 2 teaspoons sesame oil

• 8-10 butter lettuce leaves

• Optional: sesame seeds and scallions, for garnish
  
  

INSTRUCTIONS

1. Heat oil in a large skillet over medium-high heat. Add onion and sauté for 4-5 minutes, until translucent.  Add garlic and ginger and cook for another 30 seconds until fragrant.

2. Add the ground chicken to the skillet. Cook until no longer pink, about 5-6 minutes, breaking up the meat as it cooks.

3. Stir in the red bell pepper, walnuts and water chestnuts. Cook for 2-3 minutes until the pepper softens slightly.

4. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, and sesame oil.

5. Pour the sauce into the skillet and stir to coat the chicken evenly. 

6. Cook the chicken with the sauce for another 3-4 minutes until the sauce is thickened. Taste and adjust seasoning as needed.

7. Spoon the chicken filling into lettuce leaves and finish with sesame seeds and scallions if desired.