2 lb lean ground chicken or 2.5 lbs boneless chicken breasts or thighs
2 tbsp thai style chili sauce
3 tbsp hoisin sauce
2 1/2 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp olive oil
2 tbsp rice vinegar
2 tbsp sugar
1 cup green onions, chopped
10 fresh basil leaves
2 tbsp sirachi sauce, optional
1 head of cabbage, shredded
* Use the same amount of ingredients above (minus water) to season cabbage
8 lettuce leaves, Bibb, boston or romaine leaves will work
Add olive oil and water to a large pan and heat.
Brown the chicken until cooked, roughly 10 minutes.
Make sure that you cook off almost all of the liquid!
Add yellow and green onions. Cook for another 1-2 minutes.
Add remaining ingredients, except basil leaves, and stir.
Cook for another 2-3 minutes, ensuring chicken is thoroughly cooked.
Add basil leaves and let wilt, approximately 2 minutes.
Spoon a healthy serving of spicy chicken onto lettuce leaves and serve immediately.
* If you wish to have the Asian cabbage...then continue with the next two steps.
Add 2 tbsp of olive oil to a wok and heat until almost smoking.
Add cabbage and stir fry for 7-8 minutes on high stirring constantly.
Add seasonings and serve with chicken and steamed rice
This recipe has been modified from the original version.