ASIAN SAUCE (can be prepared the day before)
1 cup hoisin sauce
½ cup soy sauce
¼ cup rice wine vinegar
¼ cup Sriracha Sauce
¼ cup freshly grated ginger
The juice from one lime
MINCE, GRATE, SLICE & DICE (prepare the day of)
Mince 6 garlic cloves.
Slice 6-8 green onions.
Dice 1 white onion.
Dice 16 ounces of whole water chestnuts.
Dice 2 pounds of boneless skinless chicken breasts into small chunks and add salt & pepper.
Julienne or shave 2 carrots.
Julienne or shave 1 granny smith apple.
WOK THIS WAY
Heat olive oil in a saucepan or wok over high heat.
Add 2 pounds of diced chicken and cook until browned, about 5-7 minutes.
Tip: Keeping the heat on high will brown and crisp the chicken, otherwise it will be gray and gross. What do you like better; “brown and crisp” or “gray and gross”?
Add in:
2 small diced white onions
6 cloves of minced garlic
½ of the Asian Sauce you prepared beforehand.
Stir & Cook for an additional 2-3 minutes.
SERVE WITH SOME OR ALL OF THESE TOPPINGS
Serve while the chicken is warn on the lettuce leaf with:
Diced water chestnuts.
green onions slices.
Julienne carrots.
Julienne granny smith apples.
peanuts
Drizzle some Asian dipping sauce on top
Add sesame seeds
Use the remaining asian sauce as a dipping sauce.
Awesome flavor. 🙂