Ingredients
2 tablespoons peanut or canola oil
1 pound ground chicken
2 leeks, white and light green parts, quartered lengthwise and chopped crosswise into 1/2-inch pieces
2 red finger chilis, Fresno chilis or jalapeños, seeded and chopped
2-inch piece ginger, peeled and grated
4 large garlic cloves, sliced or chopped
Pepper
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon peanut butter
1 tablespoon rice wine vinegar
2 tablespoons or more Sriracha
1 cup dry-roasted peanuts, preferably Planters, coarsely chopped
2 heads Bibb lettuce, leaves separated
Preparation
In a large skillet, heat the oil, two turns of the pan, over high heat. Add the chicken and cook, breaking it up with a spoon and stirring often until lightly browned, about 5 minutes. Add the leeks, chilies, ginger and garlic; season with pepper. Stir-fry until the leeks are tender, about 3 minutes. Add the hoisin, soy sauce, peanut butter and vinegar. Stir until the sauce coats the chicken, 1-2 minutes. Add the Sriracha (add more if you want more heat) and mix in the peanuts. Serve immediately with lettuce leaves for wrapping.
