Asian Barbecue Chicken Lettuce Wraps
1 tablespoon sesame seed oil
2 chicken thighs, boneless and cut into 1″ pieces
1/2 medium red onion, diced
1 celery stalk, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, peeled and chopped
2 tablespoons fresh parsley, chopped
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons soy sauce
3 tablespoons hoisin sauce
1 teaspoon srichacha chili sauce (or hot sauce)
1 small bunch bok choy leaves
1 small head of lettuce
Sauté chicken and next seven ingredients in vegetable oil or other flavorless oil in a large skillet or wok for about 4 minutes.
Add the soy sauce and hoisin sauce and let simmer until chicken is fully cooked, about 8 minutes.
Remove pan from heat and stir in bok choy. Stir until the leaves wilt slightly in the mixture.
Serve in whole lettuce leaves, forming individual wraps.