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Chicken Lettuce Wraps (crockpot)
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Ingredients (serves 6) | |
2 lb | chicken,, (diced) |
1 medium | onion, finely chopped |
3 stalks | celery, finely chopped |
¾ cup | hoisin sauce, divided (8oz jar) |
¾ cup | soy sauce |
¼ cup | water |
3 cloves | garlic, minced |
1 Tbsp | fresh ginger, grated |
2 Tbsp | brown sugar |
1 Tbsp | sesame oil |
1 Tbsp | hot chili oil |
5 oz can | bamboo shoots, drained, finely chopped |
8 oz can | water chestnuts, drained, finely chopped |
14 oz can | bean sprouts, drained |
¼ cup | fresh cilantro, snipped |
12 | crisp iceberg lettuce leaves |
Instructions
Cook chicken with chopped onion. Drain off excess liquid. In large Crock-Pot combine cooked turkey and onion with celery, ½ cup hoisin sauce, soy sauce, water, garlic, ginger, brown sugar, sesame oil, chili oil, bamboo shoots and water chestnuts. Cover and cook on low for 6 hours.
Before serving, mix in a can of bean sprouts and cilantro. Serve by scooping a spoonful in the lettuce, drizzle with the leftover (¼ cup) hoisin sauce. Enjoy!
Recipe uploaded with Shop'NCook for iPhone.
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