Who needs takeout when you can make this at home in under 30 minutes!

Using fresh ginger really adds such a nice flavor. If you want to carry over some of your flavors in other parts of your meal, considering using ginger root in sun tea.

I love that Alison really took creativity to a new level with her spices and also in her presentation. A small lettuce leaf is so vibrant in color and adds so much texture.

 I used Bibb lettuce but butter lettuce would work well too. Both heads of lettuce are smaller than your typical iceberg. And easier to hold in your hand. A scoop of seasoned ground chicken spoons perfectly into each lettuce leaf.

Inspired by PF Changs Lettuce Wraps

Ingredients:

• 1/3 cup hoisin sauce
• 2 tablespoons soy sauce
• 1.5 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 1 pound ground chicken
• 1 tablespoons olive oil
• 1 carrot, peeled and diced
• 4 ounces water chestnuts, drained and diced
• 2 teaspoons garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons fresh ground ginger
• 1/4 cup sliced green onions, optional
• 2 small heads Bibb or butter lettuce

Instructions:

1. In a small bowl whisk together the hoisin sauce, soy sauce, rice wine vinegar and sesame oil. Set aside.
2. Clean and rinse the lettuce. Set the entire heads of lettuces on a plate for easy grabbing or separate the leaves and stack.
3. Over medium heat, brown the ground chicken in the olive oil for about 6-7 minutes.
4. Add in the diced carrots, ginger, garlic and water chestnuts.
5. Stir for about a minute before adding the hoisin sauce mixture. Mix well to incorporate.
6. Transfer to a bowl and serve alongside the lettuce heads or leaves.

Quick Tip: This is a great meal to make ahead. Seriously..you might be able to make this filling several days ahead.All you need to do is assemble and add some stir fry rice to make this a meal.

Photo and recipe courtesy of Alison at Home and Plate.