1 lb ground chicken
1 Tbsp Siracha
1 Tbsp Rice Vinegar
5 Tbsp Hoisin Sauce
2 Tbsp Soy Sauce
1 Tbsp Ginger Paste
3 minsed garlic cloves
2 green onions, chopped
8 oz. chopped chestnuts
1/2 carrot, shredded
Hearts of Romaine
Saute chicken for 5 minutes, until brown. Add Saracha, vineger, hoisin, soy sauce, ginger and garlic. Cook 2-3 minutes then add chestnuts, onions and carrot. Cook for another few minutes. Scoop onto Romaine leaves and serve.
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