8 oz Can Water Chestnuts, drained and finely chopped
3 -4 oz Shitake Mushrooms, diced
3 -4 Green Onions, sliced, for topping
8 Large Pieces of Romaine Lettuce, washed
1/4 Cup Hoisin Sauce
2 Tbsp Low-Sodium Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Sesame Oil
2 Tsp Fresh Ginger, grated or minced
4 Garlic Cloves, minced
1 Shallot, diced
Directions:
In a small bowl, add the hoisin sauce, soy sauce, rice vinegar, sesame oil, ginger, garlic, and shallot. Whisk together and set aside.
Heat a large skillet over medium-high heat. Add the chicken and cook until cooked through.
Add the water chestnuts and mushrooms and stir to combine.
Reduce the heat to medium and add the sauce. Stir to coat. Let simmer for 3-4 minutes to heat through and allow the chicken to absorb the flavors.
Lay out the leaves on a plate. Make sure to use the larger outer leaves as the inner leave might be too small to hold the chicken mixture. Spoon the chicken mixture evenly over the top. Sprinkle with sliced green onion and serve immediately.
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8 oz Can Water Chestnuts, drained and finely chopped
3 -4 oz Shitake Mushrooms, diced
3 -4 Green Onions, sliced, for topping
8 Large Pieces of Romaine Lettuce, washed
1/4 Cup Hoisin Sauce
2 Tbsp Low-Sodium Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Sesame Oil
2 Tsp Fresh Ginger, grated or minced
4 Garlic Cloves, minced
1 Shallot, diced
Directions:
In a small bowl, add the hoisin sauce, soy sauce, rice vinegar, sesame oil, ginger, garlic, and shallot. Whisk together and set aside.
Heat a large skillet over medium-high heat. Add the chicken and cook until cooked through.
Add the water chestnuts and mushrooms and stir to combine.
Reduce the heat to medium and add the sauce. Stir to coat. Let simmer for 3-4 minutes to heat through and allow the chicken to absorb the flavors.
Lay out the leaves on a plate. Make sure to use the larger outer leaves as the inner leave might be too small to hold the chicken mixture. Spoon the chicken mixture evenly over the top. Sprinkle with sliced green onion and serve immediately.
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