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Ingredients
- 3 tbsp. hoisin sauce
- 2 tbsp. tamari sauce
- 2 tbsp. rice wine vinegar
- 1 tbsp. sriracha sauce
- 1 tsp. toasted sesame oil
- 1 tbsp. olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp. freshly grated ginger
- 1 lb. (450g) ground chicken
- 2 green onions, thinly sliced
- salt & pepper
- 1 large lettuce (leaves separated), for serving
- 6.5 oz. (185g) cooked white rice, for serving
Prep Time:
15
Minutes
Directions
Cook Time:
40
Minutes
- Place the hoisin sauce, tamari, rice wine vinegar, sriracha sauce, and sesame oil in a small bowl, whisk together and set aside.
- In a large skillet, over a medium-high heat, heat olive oil. Add the onions and cook for 5 minutes until soft, then stir through the garlic and ginger and cook for a further minute, until fragrant. Now add the ground chicken and cook the meat until it becomes opaque and is mostly cooked through, breaking up the meat with a wooden spoon.
- Pour the sauce over the chicken and cook for a further 1-2 minutes, allowing the sauce to reduce slightly and ensuring the chicken is cooked through. Turn off the heat and add in the green onions, and season with salt and pepper.
- Spoon the cooked white rice and chicken mixture into the centre of the lettuce leaves. Serve immediately.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
