Description
Ingredients
Chicken Filling
- 1 lb ground chicken
- 1 pint button mushrooms, pulsed in a food processor
- 1 carrot, shredded
- ½ red pepper, finely diced
- ½ onion, finely diced
- 1 (8 oz) can water chestnuts, drained and finely chopped
- 1 tbsp toasted sesame oil
- Nonstick canola spray
Sauce
- 3 tbsp hoisin sauce
- 3 tbsp low sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp garlic paste
- ½ tsp ginger paste
- Optional: 1 tbsp smooth peanut butter
To Serve
- 3 spring onions, finely chopped
- 2 heads butter lettuce (16–18 leaves)
- Optional: finely crushed peanuts
Instructions
1.
Preheat your Traeger Flatrock griddle to medium-low heat.
2.
In a small bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, sesame oil, sweet chili sauce, sriracha, garlic paste, ginger paste, and optional peanut butter. Set aside.
3.
Add 1 tablespoon sesame oil to the griddle and sauté the carrot, onion, and red pepper until softened.
4.
On the opposite side of the griddle, spray with nonstick canola spray and add the ground chicken. Break apart with a spatula and cook for 1–2 minutes.
5.
Add the finely chopped mushrooms to the chicken and continue cooking 5–6 minutes, until the chicken is cooked through and no longer pink.
6.
Pour the sauce over the chicken and mushroom mixture and cook 2–3 minutes, stirring to coat evenly.
7.
Combine the vegetables with the chicken mixture and cook an additional 2–3 minutes, until the chicken reaches 165°F.
Serving
Spoon about 2 oz of chicken filling into each lettuce leaf and top with chopped spring onions and optional crushed peanuts.
Alternative Serving
Contact Diva Q BBQ Today
Thank you for visiting our website. If you’d like to schedule an engagement or have general questions, fill out our form and we will get back to you shortly.
