Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 tablespoon peanut oil or oil of choice
• 1 pound ground chicken
• pinch of salt and black pepper
• 1 tablespoon peanut oil
• 1/2 cup mushrooms chopped
• 2/3 cup water chestnuts chopped
• 1 teaspoon fresh garlic minced
• 1 teaspoon fresh ginger paste
• 2 tablespoons low sodium soy sauce
• 2 tablespoons hoisin sauce
• 1/2 tablespoon rice vinegar
• 1 tablespoon sriracha or chili garlic paste optional
• 2 whole green onions thinly sliced
• 2 tablespoons cilantro finely chopped
• rice noodles, according to taste
• vegetable oil for frying
• romaine lettuce or butter lettuce, according to taste
• lime wedges, according to taste

Method

1. Brown the ground chicken in 1 tablespoon of peanut oil in a pan over medium-high heat with a pinch of salt and pepper, draining off any water that comes out, until golden. Tip it into a bowl.
2. Add the second tablespoon of peanut oil to the same pan and cook the mushrooms and water chestnuts for 2 to 3 minutes until golden. Add the garlic and ginger and cook for 1 minute more.
3. Return the chicken to the pan with the soy sauce, hoisin sauce, rice vinegar and sriracha or chili garlic paste if using, and stir everything together. Fold in the cilantro and green onions, adjust the seasoning and let the filling cool slightly in a bowl.
4. Heat vegetable oil in a pan, break the rice noodles into short sections and fry a few at a time; they puff up within seconds. Lift them out into a bowl as soon as they expand.
5. Spoon the chicken filling into romaine or butter lettuce leaves, top each one with crisp rice noodles and serve with lime wedges.

Prep: 15 min · Cook: 25 min · Total: 40 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).