Side conversation (that may or may not make sense to you):
Me: Did we get the ginger?
Penny: Are you talking about my honey bunny?
Here's what I learned:
- Original recipe calls for water chestnuts. I used cashews instead. MUCH better flavor!
- If you like hoisin sauce you will enjoy this recipe.
- We've eaten this in tortillas, by itself, and in lettuce wraps. Always delicious!
Chicken Lettuce Wraps
Slight twist on an America's Test Kitchen Recipe
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
5 garlic cloves, minced
2 teaspoons fresh ginger, grated (I use the squeeze bottle of ginger found in the produce section. So easy!)
4 teaspoons vegetable oil
1/8 teaspoon red pepper flakes
1 pound ground chicken
1 red bell pepper, diced
1 cup cashews, slices and pieces
3 scallions, sliced thin
Salt and pepper
Tortillas or bibb lettuce for wrapping
Whisk hoisin sauce, soy sauce, water, and cornstarch together in a bowl. In a separate bowl, combine garlic, ginger, 1 teaspoon of oil, and pepper flakes.
Heat remaining 1 tablespoon of oil in a skillet over medium-high heat until shimmering. Add chicken and bell pepper and cook, breaking up any large pieces of chicken until chicken is no longer pink.
Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant for about 30 seconds. Stir garlic mixture into chicken mixture. Add cashews and mix together.
Whisk sauce to recombine and add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Stir in scallions and season with salt and pepper to taste. Spoon into whatever wrap you have chosen.