Grandpa Kline's Poppycock {Not Your Average Caramel Corn}

I love Asian food! Sadly, the nearest restaurant with wonderful Asian lettuce wraps is just over four hours away. Because of that, I am learning how to make my own Asian food. I recently purchased a WOK (Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover) from Amazon (because Amazon is the best way to shop here in the middle of nowhere). I welcome every excuse to improve my skills, and so, here is a recipe for Asian Chicken Lettuce Wraps that I whipped up last night! I think I am having way too much fun! This recipe is super easy- we made ours on the spicier side. You can easily adjust all the sauces to your specific taste!

Asian Chicken Lettuce Wraps
Ingredients

• 2 Tbsp olive oil
• 1 Lb ground chicken breast
• 1 Large onion, chopped finely
• 2 Tbsp sesame oil
• 1 bunch Green onions, sliced finely
• 1 small can water chestnuts, drained and chopped finely
• 2 Tsp garlic chili sauce
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1/4 c Hoison sauce (found in the Asian aisle at your local grocery store)
• 1-3 Tbsp siracha, depending on how spicy you like things (optional if you like spicy)
• 8 pieces bib lettuce (you can use green lettuce as well...bib just works perfectly. It is that fancy lettuce they use on sandwiches)
• Mung Bean Sprouts (optional, found in the Asian aisle at your local grocery store)

Instructions

1. If using mung bean sprouts (primarily for texture)- fry a couple handfuls according to package directions and set aside.
2. Heat olive oil in wok or skillet, add chicken and onion. Saute until chicken is thoroughly cooked.
3. Add sesame oil, green onions, water chesnuts, and sauces. Heat through approximately 3 minutes.
4. Wash the lettuce and arrange on a tray.
5. Spread the chicken mixture over the lettuce.
6. Top with mung bean sprouts.
7. Enjoy!

-Rach