This is the easiest, quickest meal you could ever make. And if you’re quick in the kitchen, you could even get this on the dinner table in less than 15 minutes. Plus, it’s budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?
- 3 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- ½ teaspoon hot pepper sauce such as sriracha (optional)
- 2 tablespoon peanut or canola oil
- 2 cloves garlic
- ½ teaspoon red pepper flakes
- 750 gm ground chicken
- 3 tablespoon Asian fish sauce
- 2 tablespoon low-sodium soy sauce
- 2 tablespoons fresh lemon juice
- 15 gm fresh cilantro leaves, chopped
- 3 tablespoon pine nuts, toasted
- 1 head romaine or iceberg lettuce
- To make a sauce, in a bowl, whisk together the hosin, vinegar, and hot sauce, if using. set aside.
- Warm the oil in a large frying pan over medium-high heat. Add the garlic and red pepper flakes and sautè just until thee garlic is soft, about 1 minute.
- Add the chicken and cook, stirring occasionally and using your spoon to break up any clumps, until the meat is cooked through, 5-8 minutes.
- Stir in the fish sauce, soy sauce, and lemon juice. Remove from the heat and stir in the cilantro and pine nuts.
- To assemble, core and separate the lettuce head into individual leaves, using onlny the sturdy, cup-shaped leaves; reserve the flimsy or flat leaves for another use.
- Arrange 1 or 2 lettuce ”cups” on each of 4 plates, or arrange smaller lettuce leaves on a platter for appetizers.
- Spoon the chicken mixture into each leaf. Drizzle with the sauce and serve right away.
Add Some Crunch
To add even more crunch to this recipe, top the chicken with grated carrots, sliced water chestnuts or radishes, or red pepper strips on top of the chicken. Serve this light dinner alongside sesame noddles or steamed, frozen dumplings. Fora fun party appetizer, serve the chicken mixture in endive boats.
Serving for 4 persons