What you need,
For the Sauce:
1 tsp. canola oil
1 tbsp. minced shallot
1/3 cup water
2 tbsp. creamy peanut butter
4 tsp. hoisin sauce
1/8 tsp. crushed red pepper
1 tbsp. fresh lime juice (about ½ a lime)
For the Filling:
1 lb. ground chicken
1 tbsp. canola oil
6 thinly sliced green onions (about 2/3 cup), divided
1/2 cup + 2 tbsp. chopped fresh parsley or cilantro if you
like, divided
3 tbsp. soy sauce
1 tsp. grated fresh ginger
2 tsp sugar
½ tsp. Sriracha Sauce
1 cup matchstick-cut cucumbers
1 cup matchstick-cut carrots
1 cup steamed fried Chinese noodles (optional)
1 head Bibb lettuce leaves separated
To prepare sauce, heat a small saucepan over medium heat.
Add canola oil to pan; swirl to coat. Add shallot and sauté for 2 minutes. Add
the water, peanut butter, hoisin sauce and red pepper flakes and stir with a
whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
To prepare filling, heat a large nonstick skillet over
medium-high heat. Add canola oil to pan; swirl to coat. Add the ground chicken
and cook for 5-6 minutes until browned and cooked through. Add 1/3 cup green
onions; sauté 1 minute. Add 2 tablespoons parsley or cilantro, soy sauce,
ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in
cucumbers, carrots, and remaining green onions.
Spoon a couple tablespoons of the filling onto each lettuce
leaf, drizzle with the sauce and top with a few crunchy noodles.
Jen of My Tiny Oven
