Ingredients

16 Boston Bibb or butter lettuce leaves
1 pound chicken, cubed
1 tablespoon cooking oil
1 large onion, chopped
1/4 cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
dash Sriracha or to taste (optional)
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Directions

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

Chop the chicken into chunks and set aside. Heat oil in a large skillet at medium-high. Coat the chicken with salt and cook in the hot skillet until browned, 5 to 7 minutes; transfer chicken to a bowl. Cook and stir onion in the same skillet used for chicken until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and Sriracha into onions. Add green onions, sesame oil, and cooked chiecken; cook and stir until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Also Try:
> Greek Yogurt Parfait
> Quiche Loraine
> Beef Tenderloin
> Potato Croquettes