Hoisin chicken & peanut lettuce cups

Ingredients

Serves: 6

• 2 Tbsp (30 mL) hoisin sauce
• 1 ½ Tbsp (22.5 mL) rice wine vinegar
• 1 Tbsp (15 mL) sesame oil
• ½ lb/227 g boneless skinless chicken breast, cut into bite sized pieces (about ½ inch)
• 2 tsp (10 mL) minced fresh ginger
• 2 green onions, sliced
• 1 carrot, cut into matchsticks or julienned
• ½ red bell pepper, sliced thinly
• 12 Baby Gem, endive or small Boston Bibb lettuce leaves, washed and dried
• 2 Tbsp (30 mL) chopped fresh cilantro
• 2 tbsp (30 mL) chopped roasted, unsalted peanuts 

Instructions

1. Mix hoisin and vinegar in a small bowl; set aside.
2. Heat oil in a large nonstick pan over medium-high heat. Add chicken; cook, stirring frequently for 7 to 8 minutes until chicken is almost cooked through. Add ginger and cook an additional minute. Add hoisin mixture and toss to coat.
3. Turn heat off and mix in green onions, matchstick carrots and bell pepper.
4. Evenly divide warm chicken mixture into lettuce cups. Sprinkle with cilantro and peanuts and serve immediately. This mixture can be made in advance, refrigerated and served cold if preferred.

• For 2: This recipe can be made into a lighter, low carbohydrate, high protein main dish  for two. Six lettuce cups would be one serving. 
• Make ahead: The chicken mixture can be prepared a day in advance and refrigerated. Simply fill lettuce cups before serving and top with cilantro and peanuts. 
• Substitution: Make it Thai flavoured by using a prepared peanut sauce instead of the hoisin and vinegar mixture. 
• Low carb: This appetizer is a low carb alternative to other appetizers.