Ingredients
1
cup hoisin sauce
3
tablespoons finely chopped fresh lemongrass
2
tablespoons grated gingerroot
2
teaspoons macadamia nut or canola oil
1
teaspoon sesame oil
2
teaspoons coconut or canola oil
2
stalks lemongrass, very finely chopped
2
large mild red chiles, seeds removed, chopped
2
cloves garlic, finely chopped
1
tablespoon finely grated gingerroot
2
boneless skinless chicken breasts, finely chopped, or 1 lb ground chicken breast
2
tablespoons lime juice
2
tablespoons fish sauce
2
teaspoons packed dark brown sugar
2
teaspoons shredded mint leaves
1
teaspoon soy sauce
12
to 16 romaine lettuce leaves
Preparation
In large bowl, mix sauce ingredients. Refrigerate until ready to serve.
Heat 3-quart saucepan over high heat. Add oil, lemongrass, chile, garlic and gingerroot; cook 1 minute. Stir in chicken. Cook 5 minutes, stirring frequently, until chicken is no longer pink.
Stir lime juice, fish sauce, brown sugar, mint and soy sauce into chicken mixture.
Spoon chicken mixture onto lettuce leaves. Serve with hoisin-lemongrass sauce.
