Spicy Chicken Lettuce Wraps

1 teaspoon Rice Wine Vinegar
3 tablespoons Hoisin sauce
1 teaspoon sesame chili oil
red pepper flakes to taste, I like mine spicy!
12 ounces ground chicken
2 medium raw carrots
1/2 onion
1 small can sliced water chestnuts
8 ounces shitake mushrooms
1 tablespoon soy sauce
2 cloves garlic, pressed
1/2 inch ginger root, peeled and finely chopped or run through food processor
2 teaspoons canola oil

Use food processor to grind chicken, carefully pulse. (or buy ground chicken) Add a tsp of rice wine vinegar, 2 tablespoons of hoisin, 1 TB soy sauce, chili oil, garlic, ginger and chili flakes. Marinade at least 30 minutes.

Use shredding blade on food processor to shred vegetables.

Stir fry chicken in 1 tsp canola oil until cooked through, 5 minutes or so. Remove chicken from pan. Add remaining oil and stir fry veggies. Stir in remaining hoisin sauce and soy sauce to taste. Combine meat and veggies. Serve in lettuce cups.

Calories 149.9 Protein 20.4 Carbs 14.6 Fat 3.4 Fiber 2.9
3/4 cup=4 points 6 servings

You can make a dipping sauce with the sesame oil, soy sauce, hoisin and vinegar. (2 TB hoisin, 2 tsp rice wine vinegar,1/2 tsp honey 1 TB soy, dash of red pepper flakes)

Number of Servings: 6

Recipe submitted by SparkPeople user LEXYSAUNT34.