• 1 tbsp. fish sauce
  • 1 tbsp. Bragg’s liquid amino acids or soy sauce
  • 2 tbsp. hoisin sauce
  • 1 tbsp. Sriracha sauce
  • 1 tsp. fresh grated ginger
  • 2 cups or about 3/4 pound cooked chicken
  • 1/3 cup diced carrots
  • 1/3 cup water chestnuts
  • 1/4 cup diced green onions
  • 1/3 cup cilantro
  • 1 tsp. sesame seeds
  •  8 lettuce leaves (green leaf, Boston or Romaine)


In a small blender add fish sauce, liquid aminos or soy, hoisin sauce,  Sriracha sauce, and ginger. Blend until smooth. In a separate bowl add chicken, carrots, green onions, cilantro and water chestnuts. Pour dressing over chicken mixture and stir. Scoop chicken mixture into large lettuce leaves and sprinkle with sesame seeds.

Serves: 4

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