The hoison and peanuts add the most calories to the dish, so use in moderation as a topping.
Ingredients
FOR CHICKEN
1 package boneless, skinless chicken breasts
6 cloves garlic, chopped
1 bunch scallions, chopped
FOR VEGGIES
1 can sliced water chestnuts
1 red bell pepper, chopped
fresh basil
Hoison
Sriracha
OTHER
Boston lettuce leaves; washed and patted dry — be sure not to rip them
1 cup crushed salted peanuts
Preparation
1. Procedure — for chicken and veggies
2. Marinate the chicken, scallions and garlic in Hoison and soy (I often do this a day in advance, but if you don’t have that much time, up to an hour before is fine)
4. Sauté chicken mixture until chicken is cooked through; drain any excess liquid
5. Add veggie mixture to chicken and sauté; do not overcook veggies — warm them, but keep them crunchy
8. Procedure — for sauce
9. Combine Hoison, soy and srirach to create a thick sauce; add soy and sriracha to your liking
Credit: Foodista