Sweet and Sour Chili Chicken Wraps
2 lbs ground chicken
1 Tb olive oil
1 tsp grated fresh ginger
1 large clove garlic, minced or grated
2 scallions, thinly sliced
3 tb rice wine vinegar
2 tb soy sauce
1/3 cup sweet chili sauce
2 Tb chopped fresh cilantro
1 head boston lettuce
4 brioche rolls
Garnish with pickled red onions, sweet pickles, cole slaw…
Heat olive oil in a large sauté pan set over a medium flame. Add garlic, ginger and scallions and stir. Add the ground chicken and cook until no longer pink, breaking up as it cooks. Season with salt and pepper. When chicken is browned, add the rice wine vinegar and stir until evaporated. Stir in soy sauce and sweet chili sauce. Cook until sauce is reduced, stirring occasionally. Can be made to this point and kept in refrigerator for up to 3 days ahead.
Toss in fresh cilantro and serve in lettuce wraps or on brioche rolls. Garnish with pickled red onions, pickle chips, cole slaw.