Chinese Chicken and Cauliflower “Rice” Lettuce Cups

Ingredients

1 (12 ounces) package Mann’s Cauliflower “Rice”
2 tablespoon vegetable oil
1 pound lean ground chicken
¼ teaspoon each salt and pepper
2 shallots, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ teaspoon red pepper flakes
2 green onions, finely sliced
¼ cup hoisin sauce, approximately
2 tablespoons soy sauce
2 tablespoons rice wine vinegar

Assembly

8 Mann’s Better Romaine lettuce leaves
¼ cup fresh cilantro leaves
¼ cup toasted peanuts, chopped

The Method

Cook Cauliflower “Rice” according to package instructions. Alternatively, cook in large pot of boiling salted water for about 2 minutes or until tender; drain well. Set aside.

Meanwhile, heat oil in large skillet set over high heat; cook chicken, salt and pepper for 2 to 3 minutes or until chicken starts to brown. Stir in shallots, garlic, ginger and red pepper flakes; cook for about 3 minutes or until chicken is cooked through. Stir in Cauliflower “Rice,” green onions, hoisin sauce, soy sauce and rice wine vinegar; cook for about 2 minutes or until sauce is thickened.

To serve, spoon ½ cup chicken mixture onto each lettuce leaf. Garnish with cilantro, peanuts and drizzle of hoisin sauce.

Tips:

Substitute ground turkey, vegetarian ground round or soy crumbles for ground chicken if desired.

Substitute chopped cashews for peanuts if desired.

Serve with sriracha sauce for a spicy addition.