Here’s one of my favorite ways to enjoy chicken without the guilt. It’s even made healthier with kale. The green veggie is not easy to find here but I was lucky to get it at my favorite Asian store. I think our local Pechay or Malunggay (Moringa) would also be great, I’ll try them next time.
1. In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces. Pour into a colander and drain fat. Return chicken to pan. When cool enough to handle, break up the chicken pieces until minced.
2. Add the scallions, water chestnuts, red pepper, rice, soy sauce, hoisin sauce, ginger, water and sesame oil. Cook for a few minutes until the scallions and red pepper are soft. Add bean sprouts and kale until cooked. Keep warm.
3. To assemble each chicken wrap: Spread a small amount of hoisin sauce onto one lettuce leaf then add a spoonful of chicken filling. Roll it up and enjoy!
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