canola, grapeseed or safflower oil
1 lb ground chicken
salt & pepper
4 green onions, white & light green parts only, thinly sliced
4 minced garlic cloves
2 tbsp. finely minced fresh ginger
2 carrots, peeled & finely diced
hoisin sauce, prepared in bottle (found in the asian aisle)
1 head of bibb, butter or romaine lettuce leaves, leaves separated, rinsed & patted dry
1/4 cup chopped peanuts
optional ingredients: cilantro, hot sauce
step 2 - cook the chicken
heat 2 tbsp. of oil in a skillet over med-high heat; add the chicken and a 1/4 tsp salt & 1/8 tsp pepper. cook until browned and crumbled, 10 minutes or so.
step 3 - make a sauce
in another pan heat 2 tbsp. of oil over med-high heat; add onion, garlic & ginger. cook, stirring a bit, until mixture softens, about 5 min. add the carrot and 1/4 tsp. salt; cook until carrot softens, about 8 min. next, add the chicken (from previous skillet) to the pan. mix 1/2 cup hoisin sauce with 1/2 cup of water and add it to the chicken & vegetables mix. finally, add the peanuts; cook for 2 more minutes and stir the whole mixture together to blend the flavors.
step 4 - final
scoop the chicken mixture into the lettuce leaves, pick up and eat. (the cool lettuce will act as nice contrast and barrier to the warm chicken.) as a great option: garnish with cilantro and/or hot sauce. enjoy!