• 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 (8-ounce) can sliced water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce, sectioned into large leaves

A famous restaurant recipe that you can make at home
Tales of the Dinner Belle
By Brenda Stanley
When my kids were still at home, we almost never ate out. With five children it was easier and a whole lot cheaper to cook at home. Now that we are empty nesters, we go out once in a while, but even now we’d rather have the convenience and ease of eating in. That is why I love my Chinese lettuce wraps. They taste just as delicious as the one’s I get at that well-know and expensive restaurant, and yet they are simple to put together and at a fraction of the cost. I will often make these when I have a big family dinner and let everyone assemble their own. They love getting one of their favorite dishes and I love having everyone for dinner without breaking the bank.
Belle’s Chinese Lettuce Wraps
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can sliced water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce, sectioned into large leaves
Heat olive oil in a large rimmed frypan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, and cook until tender. In a bowl, mix together the hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha and pour over the chicken. Stir in chestnuts and green onions and cook until everything is hot, about 1-2 minutes; season with salt and pepper, to taste. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf and wrap like a burrito.