• Cooking Time: 20 minutes
  • Servings: 4
  • Preparation Time: 15 minutes


This tasty recipe comes from cdkitchen's website. It is a constant request from friends when I go to a party! I've gave the recipe out too many times to count, yes it is that good!


  • 16 Boston, bibb or iceburg lettuce leaves
  • 1 pound ground chicken breast
  • 1 large onion - chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce (Asian section of supermarket)
  • 2 teaspoons minced fresh ginger (I peal it, put it in the freezer then microplane keeps for a long time in freezer)
  • 1 tablespoon rice wine vinegar or red wine vinegar
  • 2 teaspoons Asian chili pepper sauce (or use 1/8 teaspoon cayenne)
  • 1 can (8 ounce) sliced water chestnuts - drained, finely chopped
  • 1 cup matchstick cut carrots
  • 1/2 bunch of green onions thinly sliced
  • 2 teaspoons Asian sesame oil


  • Cook chicken in large skillet over medium heat, until brown, stirring often breaking up the meat.
  • Season to tatse with salt and pepper. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.
  • Cook for 1 minute.
  • Add water chestnuts, carrots and green onions.
  • Cook until onions begin to wilt, about 2 minutes.
  • Remove from heat.
  • Stir in seasme oil.
  • Arange lettuce leaves on the outer edge of platter.
  • Spoon meat mixture in center.
  • Alow guest to spoon mixture into leaves and eat like a taco.

Website Credit: http://cdkitchen.com

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