1PoundChickenYou can either use ground or cut breasts into tiny cubes
1Yellow OnionFinely Diced
1/4CupHoisin Sauce
3ClovesGarlicMinced
1TablespoonRice Wine Vinegar
2TablespoonsLow-Sodium Soy Sauce
1TablespoonFreshly Grated Ginger
1Tablespoon Chilli OilOPTIONAL
1TablespoonSrirachaOPTIONAL
1MediumZucchini Diced
1/2 CupDiced Celery
1/2CupDiced Carrots
5-Ounce can of Bamboo ShootsSlice thinly after draining
15-ounce can whole water chestnuts, drained and dicedI use La Choy (See Picture)
2Scallions/Green Onions Thinly Sliced for Garnishing
1Head Butter/Bibb Lettuce or RomaineI used Romaine but I prefer Boston
Salt to taste and freshly ground black pepperto taste
Sesame Seeds OPTIONAL - Garnish
Instructions
Sauce
Mix garlic, hoisin sauce, soy sauce, rice wine vinegar, ginger, sriracha and Chilli Oil in a bowl and set aside.
Directions:
Heat olive oil in a saucepan over medium-high heat. Add chicken and cook until slightly browned, about 5 minutes, make sure to stir often to avoid sticking, drain excess fat.
Add onions to the chicken mixture. Stir in sauce. Cook until onions have become translucent, about 1-2 minutes.
Stir in water chestnuts, bamboo shoots, carrots, celery, and zucchini until tender, about 3-4 minutes; season with salt and pepper, to taste. Garnish with green onions/scallions and sesame seeds.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.