Low in carbohydrates, it's a bottomless pit of joy!
Ingredients
| -- | butter lettuce |
| -- | thin, dried rice noodles |
| 1 tbsp | olive oil |
| 1 lb | ground or chopped chicken |
| 2 cloves | garlic, minced |
| 1 | onion, diced |
| 1/4 cup | Hoisin sauce |
| 2 tbsp | soy sauce |
| 1 tbsp | rice wine vinegar |
| 1 tbsp | freshly grated ginger |
| 1 tbsp | Sriracha sauce |
| 1 (8-ounce) can | sliced water chestnuts, drained and diced |
| 2 | green onions, thinly sliced |
| — | Kosher salt and freshly ground black pepper, to taste |
Preparation1. Heat some oil in a pan for frying the dried rice noodles. Fry for just a couple of seconds and remove immediately. 2. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. 3. Stir in garlic, onion, Hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha sauce until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste. |